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
-
40 minAppetizerceleriac, large onion, cabbage, garlic, celery, baking bacon, traditional olive oil, chicken broth from tablet, fresh thyme leaves,celeriac soup
-
25 minAppetizertomato, fresh basil, vegetable stock cubes, tomato juice, Red onion, olive oil, Bastogne cake, creme fraiche, mango,sweet tomato soup with bastogne cake
-
20 minSnackchick-ins sweet chili, mango, low-fat quark, fresh fresh mint, cayenne pepper, Red onion, garlic, yogurt, cumin powder (djinten), fresh coriander,chick-ins with mango-mint dip and onion radish
-
80 minAppetizervegetable stock, water, chilled pumpkin pieces, yellow bell pepper, tomatoes, onion, garlic, extra virgin olive oil, Red wine vinegar, ice cubes,pumpkin gazpacho
Nutrition
215Calories
Sodium6% DV145mg
Fat14% DV9g
Protein12% DV6g
Carbs8% DV24g
Fiber28% DV7g
Loved it