beetroot-soup

Rich in beta carotene, this soup is a wonderful deep purple colour and has a sweet taste to it. Experiment with the recipe by adding different types of root vegetables and different herbs and spices. Its very versatile!

  • 1 red onion, peeled and diced (carb)
  • garlic clove, peeled and sliced (carb)
  • 1 large sweet potato (carb)
  • 2 raw beetroot (carb)
  • 3-4 organic carrots (carb)
  • a pinch dried chilli flakes (optional)
  • 1 tsp of cumin seeds
  • 300ml vegetable stock
  • 50g of red lentils (carb)
  • 4 tbs of red wine vinegar
  • a bunch flat-leaf parsley, chopped (optional)
  • a dollop of yogurt (fat)
  1. Heat 2 tbsp olive oil in a large, wide pan. add the garlic and onion and cook for 2 minutes. Add the chilli and paprika, then tip in the chopped vegetables.
  2. Add the stock then simmer for 15-20 minutes until thickened a bit. Add the lentils and cook for an extra 10 minutes or until the vegetables and lentils have softened.
  3. Remove from the heat and blend using a hand blender. Add the red wine vinegar and stir. Add parsley and soya yogurt to taste.
  4. To PFC balance the meal, add a boiled / poached egg to the middle of the soup