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..

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Nutrition

215Calories

Sodium6% DV145mg

Fat14% DV9g

Protein12% DV6g

Carbs8% DV24g

Fiber28% DV7g

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