This beetroot soup gives all the earthy tastes of the roots in it, and receives a final twist of lemon juice to wake up the buds. Serve it over the grain of your choice!

Earthy Beetroot Soup [Vegan, Gluten-Free]

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Calories

55

Serves

4

Ingredients

  • 1 sliced onion
  • 1 chopped stalk of celery
  • 1 parsley root sliced into 1/4-inch chucks
  • 4 beetroots sliced into 1/4-inch slices
  • 4 sliced garlic cloves
  • 1 lemon
  • 2 tablespoons paprika
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper

Preparation

  1. In a big pot fry the onion, celery, parsley root, carrots, and beetroots for 5-8 min on high heat.
  2. Add the spices and stir in. Let them fry together for 2-3 minutes more.
  3. Add the sliced garlic cloves and fry for 1 minute more.
  4. Add 2 liters of boiling water and stir well. Let it all boil together for 5 minutes, and then partially cover the pot, turn heat to lowest and cook for 45-60 min.
  5. Add juice of 1/2 lemon and stir in. Taste and adjust lemony flavor with the juice of the other 1/2 lemon.

    Nutritional Information

    Per Serving: Calories: 55 | Carbs: 12 g | Fat: 0 g | Protein: 2 g | Sodium: 107 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    About The Author

    Mati Michael

    See My Recipes

    Mati Michael is a non-vegan home-cook that writes about the joys and challenges of living with - and cooking for - a vegan: Survival tactics for both sides, vegan recipes, thoughts and tested tips. From his home kitchen, Mati writes about the daily life of an inter-dietary household, and shares his experience to help others who find themselves in the same situation. https://www.mywifeisvegan.com/

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