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 minAppetizerduck breast fillet, fresh thyme, unsalted butter, Red port, balsamic vinegar, green peppercorns, watercress,duck breast fillet with red port sauce -
25 minAppetizerbutter, onion, garlic cloves, canned lentils, peeled tomatoes, vegetable stock, root, green cabbage leaves, ribbed celery including leaves, bay leaf, Red wine, pepper and salt, defrosted puff pastry, egg,cabbage soup with star -
35 minAppetizervegetable stock, butter, baking flour, whipped cream, (freshly grated) nutmeg, Gorgonzola,creamy cauliflower soup with gorgonzola -
90 minAppetizerbread, extra virgin olive oil, garlic, ground cumin (djinten), red peppers, vine tomatoes, cucumber, Red wine vinegar,gazpacho with roasted peppers
Nutrition
215Calories
Sodium6% DV145mg
Fat14% DV9g
Protein12% DV6g
Carbs8% DV24g
Fiber28% DV7g
Loved it