Beetroot-parsley soup
Last Updated on
Contents
hide
ingredients
2 pcs beetroot 3 pcs carrot 1 pcs onion 500 ml tomato juice 2 handfuls red lentils 1 tbsp butter or oil
step
The beetroot must be pre-cooked in the skin, depending on the size, 2-2.5h. Feel free to prepare it the day before.
1.
Fry the chopped onion in oil, add the finely chopped carrots. Pour a little boiling water and cook for 15 minutes.
2.
When the carrots start to soften, add the red lentils and cook for about 7-8minutes more.
3.
Add the cooked beetroot.
4.
Pour the tomato juice over the beetroot. Boil for a total of 5minutes.
5.
Mix. Season with a little salt, a little sugar if needed.
6.
Serve with a little Parmesan cheese.
(Visited 1 times, 1 visits today)
