Beetroot & Onion Seed Soup Recipe
Introduction
This Beetroot & Onion Seed Soup is a vibrant, nutritious dish that’s simple to prepare and full of unique flavors. Combining earthy beetroot with the subtle spice of onion seeds, it makes a warming and satisfying meal perfect for any day.
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
- Salt and pepper, to taste
Instructions
- Step 1: Combine the cooked beetroot, canned lentils, peeled and chopped apple, crushed garlic, and onion seeds in a blender.
- Step 2: Add the vegetable stock and a pinch of salt and pepper, then blend until the mixture is completely smooth.
- Step 3: Pour the blended soup into a pot and heat gently on the hob or transfer to a microwave-safe container and heat until piping hot.
- Step 4: Serve the soup in bowls and sprinkle extra onion seeds on top for added texture and flavor, if desired.
Tips & Variations
- If you prefer a thinner soup, add more vegetable stock until it reaches your desired consistency.
- For a creamier texture, stir in a spoonful of yogurt or coconut cream before serving.
- Try adding a pinch of chili flakes or a splash of balsamic vinegar to enhance the flavor profile.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the hob or in the microwave until steaming hot. Avoid boiling as it may affect the texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw beetroot instead of cooked?
Using cooked beetroot is best as it softens the texture and brings out its natural sweetness. Raw beetroot may result in a grainier soup and longer blending time.
What can I substitute for onion seeds if I don’t have any?
If you don’t have onion seeds, you can use nigella seeds, cumin seeds, or even a pinch of onion powder to add a similar savory note to the soup.
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Beetroot & Onion Seed Soup Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A vibrant and healthy Beetroot & Onion Seed Soup that combines earthy beetroot, nutritious lentils, fresh apple, and aromatic onion seeds for a smooth, comforting blend. This quick and easy recipe is perfect for a nourishing lunch or light dinner.
Ingredients
Soup Ingredients
- 250g cooked beetroot
- 100g canned lentils, drained
- 1 small apple, peeled 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 250g cooked beetroot, 100g canned lentils (drained), 1 small apple (peeled and chopped), 1 crushed garlic clove, and 1 teaspoon of onion seeds. Ensure the beetroot is cooked and ready to use.
- Blend Soup: Place the beetroot, lentils, apple, garlic, and onion seeds into a blender. Pour in 250ml of vegetable stock and add salt and pepper to taste. Blitz the mixture until smooth and creamy.
- Heat Soup: Transfer the blended soup to a pot or microwave-safe bowl. Heat on the hob over medium heat or in the microwave until the soup is piping hot, stirring occasionally.
- Serve and Garnish: Pour the hot soup into bowls and scatter additional onion seeds over the top for a delightful crunch and flavor. Serve immediately and enjoy your nutritious beetroot soup.
Notes
- Use cooked beetroot for ease, either fresh-roasted or pre-cooked from the store.
- If you prefer a chunkier texture, blend the soup less for a more rustic consistency.
- Adjust seasoning with salt and pepper according to taste.
- Onion seeds (nigella) add a unique flavor; substitute with cumin seeds if unavailable.
- This soup can be served warm or chilled as a refreshing summer dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Blending
- Cuisine: International
Keywords: beetroot soup, onion seeds, nigella, lentil soup, healthy soup, vegetarian soup, easy blender soup, creamy beetroot
