Beetroot Soup

This vibrant Beetroot Soup is a delightful Moroccan-inspired dish that combines earthy flavors with warm spices, creating a comforting and nourishing meal. Served hot, it's perfect as a starter or a light main dish, offering a burst of color and nutrition.

Ingredients

• Beetroot - 300 grams, peeled and diced
• Carrot - 1 medium, peeled and diced
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh lemon juice - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Add the minced garlic, diced beetroot, and carrot to the pan. Stir and cook for an additional 5 minutes.
3. Sprinkle in the cumin, coriander, paprika, salt, and black pepper. Mix well and cook for 2 minutes to toast the spices.
4. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
5. Once cooked, remove from heat and use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return to the pot.
6. Stir in the fresh lemon juice and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 150
• Protein: 4 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 help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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