Filter
Reset
Sort ByRelevance
GERALD GALLOWAY
Red pepper and beet soup
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).
Share
Tweet
Pin
Whatsapp
Print
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
-
30 minAppetizergreen asparagus, lamb's lettuce, Apple, radishes, avocado, lime, yogurt, basil, basil, egg,spring salad with green asparagus
-
15 minAppetizerbutter, celery, garlic, flour, vegetable stock, young cheese, roasted peppers,cheese celery soup with paprika
-
20 minSmall dishegg, olive tapenade, cherry / cherry tomato, serrano ham, raw ham, lamb's lettuce, olive oil, balsamic vinegar,egg with tapenade, tomato and serrano ham
-
20 minAppetizerpeeled pistachio nuts, traditional olive oil, Parmigiano Reggiano, zucchini, yellow bell pepper, fresh spinach, Mozzarella,spinach salad with grilled vegetables
Nutrition
215Calories
Sodium6% DV145mg
Fat14% DV9g
Protein12% DV6g
Carbs8% DV24g
Fiber28% DV7g
Loved it