Beetroot & Onion Seed Soup Recipe
Introduction
This vibrant Beetroot & Onion Seed Soup is a flavorful and nutritious blend perfect for any season. Combining the earthiness of beetroot with the subtle crunch of onion seeds, it’s a quick and satisfying dish to whip up when you need something healthy and comforting.
Ingredients
- 250g cooked beetroot
- 100g canned lentils
- 1 small apple
- 1 crushed garlic clove
- 1 tsp onion seeds (nigella), plus extra to serve
- 250ml vegetable stock
Instructions
- Step 1: Combine the cooked beetroot, canned lentils, chopped apple, crushed garlic, and 1 teaspoon of onion seeds in a blender. Add the vegetable stock along with a pinch of salt and pepper for seasoning.
- Step 2: Blitz the mixture until smooth and creamy. Pour the blended soup into a pot and heat on the hob over medium heat or transfer to a microwave-safe bowl and heat until piping hot.
- Step 3: Serve the soup hot and sprinkle some extra onion seeds on top for added flavor and texture, if desired.
Tips & Variations
- For a creamier texture, add a splash of coconut milk or cream before blending.
- Swap the apple for a pear for a slightly different sweetness.
- Roast the beetroot yourself for a deeper, earthier flavor instead of using pre-cooked.
- Garnish with fresh herbs like parsley or dill to add brightness.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave until warmed through. This soup does not freeze well due to the texture of the lentils and beetroot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw beetroot instead of cooked?
It’s best to use cooked beetroot for this soup, as raw beetroot is too hard and won’t blend smoothly without extended cooking.
Are onion seeds the same as nigella seeds?
Yes, onion seeds commonly refer to nigella seeds, which have a slightly peppery and onion-like flavor that complements this soup well.
Print
Beetroot & Onion Seed Soup Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Beetroot & Onion Seed Soup blending earthy beetroot, creamy lentils, and aromatic onion seeds into a smooth, warming dish perfect for any season.
Ingredients
Main Ingredients
- 250g cooked beetroot
- 100g canned lentils, drained
- 1 small apple, cored and chopped
- 1 crushed garlic clove
- 1 tsp onion seeds (nigella), plus extra for garnish
- 250ml vegetable stock
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Gather the cooked beetroot, canned lentils, chopped apple, crushed garlic, onion seeds, and vegetable stock to have everything ready for blending.
- Blend the Soup: Place the beetroot, lentils, apple, garlic, and 1 teaspoon of onion seeds in a blender. Pour in the vegetable stock and season with salt and pepper. Blend until the mixture is completely smooth.
- Heat the Soup: Transfer the blended soup to a pot and warm on the stovetop over medium heat until piping hot, stirring occasionally. Alternatively, heat it in the microwave in a microwave-safe bowl until hot.
- Serve: Ladle the hot soup into bowls and sprinkle extra onion seeds on top for a lovely crunchy garnish. Serve immediately.
Notes
- Using canned lentils saves time but rinsing them beforehand reduces excess sodium.
- If you prefer a chunkier texture, pulse the soup slightly instead of blending completely smooth.
- Apple adds a subtle sweetness balancing the earthiness of beetroot; choose a tangy variety like Granny Smith.
- Onion seeds (nigella) provide a unique peppery flavor with crunchy texture; they can be omitted if unavailable.
- This soup can be made in advance and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Blending
- Cuisine: European
Keywords: beetroot soup, onion seeds, nigella soup, vegetarian soup, lentil soup, healthy soup, easy blender soup
