in Soup Recipes

Beetroot and tomato soup

updated

Spread the love

Ingredients for 4 servings:

  • 5 carrots
  • 5 potatoes
  • 1 beetroot
  • 2 small onions
  • 2 cloves garlic
  • 100 g lentils, red
  • 1 pack of tomatoes, pureed
  • 1 chili pepper(s)
  • Salt
  • some black cumin
  • some spice mix (Baharat)
  • some coriander powder
  • some vinegar
  • n. B. water
  • some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

oriental spiced

Dice the carrots, potatoes, beetroot, and onions and fry them in a pan. Finely chop the garlic, add it, and fry briefly. Deglaze with a little vinegar. Pour in the passata and dilute with water if necessary. Add the salt and other spices. Simmer on low heat for about 20-30 minutes. Add the red lentils, if desired. Dilute again if necessary, as the lentils absorb a lot of water. Simmer for about 10-15 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Couscous and carrot salad

Capellini with pumpkin and sage sauce with vegan hazelnut parmesan