This vegan, gluten-free, eggs-free, nuts-free and lactose free beetroot and apple sweet soup is a delicious summer dinner or side dish that makes for a healthy and flavorful meal.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | lactose-free |
️Allergens: soy |
⏱ 42 mins – easy
🍽 1 servings – 279 kcal per serving
| Serving
782g |
Fat
6g |
Sat. fat
0g |
Sodium
2052mg |
| Carbs
55g |
Fibers
12g |
Sugars
37g |
Proteins
7g |
INGREDIENTS
- ½ tsp black pepper
- ½ tsp salt
- 9 oz beets
- 4 oz can of green lentils
- 1 apple
- 1 clove of garlic
- 2 tsp onion seeds
- 1 cup vegetable broth
TOOLS
- 1 pan
- 1 colander
- 1 blender
- 1 microwave
- 1 bowl
- 1 knife
STEPS
Heat a pan on medium temperature. Add 10 cups of water in the pan, cover it with a lid and boil for 4 minutes.
Add beets to the boiling water.
Cook beets for 26 minutes until cooked.
Turn off the heat to get cooked beets.
Drain the cooked beets in a colander.
Cut an apple into wedges.
Put the wedged apple, beets, a can of green lentils, 1 tsp of onion seeds, and garlic in a blender. Pour in the vegetable broth, then season with salt and black pepper. Blend the mixture with a blender, then transfer to a bowl. Put the bowl in the microwave and heat for 7 minutes to get a soup.
Scatter 1 tsp of onion seeds to the beetroot and apple sweet soup.
It’s ready to be served !
