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Beetroot Soup

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

VegetarianHealthySoupQuickBeetroot

Estimated Nutrition

Per Serving Total
Calories 275.4 kcals 275.4 kcals
Carbohydrates 28.2 grams 28.2 grams
Fat 15.8 grams 15.8 grams
Protein 6.8 grams 6.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
15
ml
Greek Yoghurt
to serve
LegumesPulses
15
ml
Borlotti Beans
canned, rinsed and drained
Liquids
100
ml
Chicken Stock
can substitute with vegetable stock
NutsSeeds
15
ml
Parsley
fresh, chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
Vegetables
0.25
piece
Red Onion
chopped
2
piece
Beetroot
peeled and sliced

Steps

  • 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.
  • Pour into a bowl and garnish with Greek yoghurt.