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Beetroot soup with carrot and red lentils

Beetroot soup with carrot and red lentils
Living the Green Life
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Beetroot soup with carrot and red lentils

Living the Green Life

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!

Macros(per serving)

415Kcal

Fat

22% (10 g)

Protein

14% (15 g)

Carbs

64% (67 g)

48 g Net, 19 g Fiber

Rate

Ingredients

Servings

Red Beets
3 pieces
Carrot
2 pieces
Red onion
12 piece
Leek
12 piece
Celery
1 stalk
Lemon juice
2 Tbsp
Coconut milk
2 Tbsp
vegetable broth
250 ml
Lentils (red)
25 g
For the garnish
Pumpkin seeds
12 Tbsp
Chia seed
12 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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