Beetroot soup with carrot and red lentils — Meal
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Macros (per serving)

Fat

21%

(10 g)

Protein

14%

(15 g)

Carbs

65%

(67 g)

48 g Net,

19 g Fiber

415 Calories (per serving)

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Soups

Sweet snacks

Vegetable Dishes

Beetroot soup with carrot and red lentils

Beetroot soup has a deliciously sweet taste and a creamy texture. Not surprising that this is one of my favorite soups. You can make it in different ways. It is delicious in combination with potato, sweet potato and various legumes, but I prefer to make it with carrot and red lentils. I don't add much stock, so you can eat it as a meal. Do you want to serve it as a starter? Then add another half liter of stock! No beets in the house, but happen to have a pumpkin? Then try this delicious pumpkin soup!

Ingredients

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Red Beets

6 pieces

Carrot

4 pieces

Red onion

1 piece

Leek

1 piece

Celery

2 stalks

Lemon juice

4 Tbsp

Coconut milk

4 Tbsp

vegetable broth

500 ml

Lentils (red)

50 g

For the garnish

Pumpkin seeds

1 Tbsp

Chia seed

1 Tbsp

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

25 min

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Details

Allergens

Fruit, Celery, Legumes, Citrus, Seeds

Diet

Vegetarian, Vegan, Sirtfood

Course

Lunch, Dinner, Snack, Side dish, Appetizer

Cooking equipment

Blender

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