Beet Soup

This Kosher Lebanese Beet Soup is a vibrant and nourishing dish, combining earthy beets with aromatic spices for a comforting bowl of goodness. It's perfect as a light meal or an elegant starter, showcasing the rich flavors of Lebanese cuisine.

Ingredients

• Beets - 250 grams, peeled and diced
• Carrot - 1 medium, peeled and diced
• Potato - 1 medium, peeled and diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Coriander - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 5 minutes).
2. Add the diced beets, carrot, and potato to the pot. Stir for a couple of minutes to combine.
3. Pour in the vegetable broth and add cumin, coriander, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the vegetables are tender.
4. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend to your liking.
5. Stir in the lemon juice and adjust seasoning if necessary. Heat through for another 2-3 minutes.
6. Serve the soup hot, garnished with fresh parsley.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 10 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins, especially folate and vitamin C from beets.
• Supports heart health and may help lower blood pressure.

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