Red pepper and beet soup

Name: red pepper and beet soup
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 el sunflower oil; 2 tl ground cumin djinten; 2 Red onions shredded; 2 red peppers; 1 bin boiled beets 500 g; 1 liter vegetable stock from tablet; 1 look lentils 400 g

A tasty Dutch recipe. The vegetarian starter contains the following ingredients: sunflower oil, ground cumin (djinten), red onions (chopped), red peppers, cooked beet (500 g), vegetable stock (of tablet) and lentils (400 g).

Ingredients

Directions

Heat the sunflower oil in a soup pot and fry the cumin and red onions for 3 minutes.
Meanwhile, halve the peppers, remove the seeds and cut the flesh into pieces.
Put in the soup pan and cook over medium heat for 4 minutes.
Stir frequently.
Meanwhile, peel the beetroot and cut into pieces.
Put in the pan together with the hot vegetable stock, bring to the boil and cook for 3 minutes.
Remove the pan from the heat and puree with a hand blender until smooth.
Add the lentils and warm for another 2 minutes.
Divide into 4 plates.
Nice with some crème fraîche on it..

Blogs that might be interesting

eggs health benefits of egg consumption

how many eggs per day or per week

the healing power of eggs

how many carbohydrates are in garlic sauce

onion and crying

Nutrition

215Calories

Sodium6% DV145mg

Fat14% DV9g

Protein12% DV6g

Carbs8% DV24g

Fiber28% DV7g

Loved it