Beetroot Soup

A quick, creamy beetroot soup blended with borlotti beans, sautéed onions, and herbs, finished with a dollop of Greek yoghurt.

Vegetarian Healthy Soup Quick Beetroot

Estimated Nutrition

Calories

275.4

kcal / serving

275.4 kcal total

Carbs

28.2g

per serving

28.2 g total

Fat

15.8g

per serving

15.8 g total

Protein

6.8g

per serving

6.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Greek Yogurt

to serve

LegumesPulses

Borlotti Beans

canned, rinsed and drained

Liquids

100

Chicken Stock

can substitute with vegetable stock

NutsSeeds

Parsley

fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

0.25

piece

Red Onion

chopped

piece

Beetroot

peeled and sliced

Method

Pour into a bowl and garnish with Greek yoghurt.

Heat olive oil in a pan over medium heat.

Add onions and sauté for 4 minutes until softened.

Add beetroot, stock, parsley, and borlotti beans and bring to a boil.

Simmer gently for 10 minutes until beetroot is cooked through.

Season with salt and pepper and blend with a hand blender until smooth.