Beetroot Soup

This vibrant Lebanese Beetroot Soup is a delightful blend of earthy beetroots and aromatic spices, creating a warming and nutritious dish. Perfectly vegan, it showcases the rich flavors of the Middle East and is a feast for both the eyes and the palate.

Ingredients

• Beetroot - 300 grams, peeled and diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 medium stalk, diced
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Coriander - 1 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 sauté until translucent, about 5 minutes.
2. Add the minced garlic, diced carrot, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally.
3. Stir in the diced beetroot, cumin, coriander, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the beetroots are tender.
5. Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.
6. Return the blended soup to the pot, stir in the lemon juice, and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, particularly betalains, which may reduce inflammation and oxidative stress.
• High in dietary fiber, promoting digestive health and aiding in weight management.

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