Roasted beetroot soup

A main course, part of a menu ideal for a special dinner, shared for Valentine’s day. A rich, hearty soup made with roasted vegetables combined well with spices, lentils, and brown rice.

Roasted beetroot soup
(serves 2)

1 medium-sized beetroot
1 shallot
3 tbsp brown rice (previously cooked)
2 tbsp lentils (puy or beluga, previously cooked)
2 tsp plain yogurt (both plant-based or not will work well)
a pinch of salt
a pinch of black pepper
a pinch of crushed fennel seeds
½ tsp ginger powder
½ tsp coconut oil (measured solid)

Prepare the beetroot, peeled and finely chopped, together with a shallot. Roast the vegetables with a pinch of salt and oil (use coconut oil or the same quantity of butter as an alternative) in a preheated oven at 180°C for approx. 15 min. Allow to cool completely, then blend them together with the rice and lentils. Warm up the soup in a pot over a medium heat, add the spices and mix well. Add a teaspoon of yogurt on top when serving.


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