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
Scale
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
