Beetroot And Butter Bean Soup Recipes

BORSCHT RECIPE (BEET SOUP)

Borscht Recipe (Beet Soup) image

Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.

Provided by Holly Nilsson

Categories Soup

Time 50m

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
4 red beets (½ inch diced (approx 1 ½ pounds))
2 carrots (½ inch diced)
1 large russet potato (peeled and ½ inch diced)
½ small green cabbage (shaved)
2 cloves garlic (minced)
4 cups vegetable broth
4 cups beef broth
2 tablespoons dill (fresh, minced)
2 tablespoons lemon juice (fresh)
1 teaspoon lemon zest
1 bay leaf
kosher salt (to taste)
black pepper (to taste)
sour cream (optional, for serving)

Steps:

Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
Cook for 10 minutes to slightly soften the vegetables.
Add in the garlic and saute for 30 seconds or until fragrant.
Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
Serve with a dollop of sour cream on top.

Nutrition Facts : Calories 157 kcal, Carbohydrate 24 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 991 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

BEETROOT AND BUTTER BEAN SOUP

Beetroot and Butter Bean Soup image

This soup freezes wonderfully for upto 3 months. It's also great with a handful of mixed seeds stirred in.

Provided by PinkCherryBlossom

Categories Beans

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 red onion, chopped
400 g beetroots, peeled and diced
800 ml vegetable stock
400 g butter beans, rinsed and drained
1 orange, juice and zest of
1 lemon, juice of
2 tablespoons yoghurt (optional)

Steps:

Heat oil and soften the onion for 5 minutes.
Add beetroot and stir for a couple of minutes.
Add stock and bring to boil. Simmer for 40 minutes until tender.
Add beans, orange juice and zest and cook for 10 minutes.
Blend until smooth and add the lemon juice.
Serve with the yoghurt swirled in (if using).

Nutrition Facts : Calories 415.2, Fat 14.7, SaturatedFat 2.1, Sodium 638.6, Carbohydrate 63.5, Fiber 15, Sugar 16.4, Protein 12.6

BEETROOT SOUP

Beetroot soup image

A deep red autumnal soup that's low fat, vegetarian and full of flavour. Beetroot and apple give this soup a subtle sweet flavour, while lentils add protein and bulk

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course, Soup

Time 10m

Number Of Ingredients 6

Ingredients

250g cooked beetroot
100g canned lentils
1 small apple
1 crushed garlic clove
1 tsp onion seeds (nigella), plus extra to serve
250ml vegetable stock

Steps:

Tip the beetroot, lentils, apple, garlic and onion seeds into a blender with the vegetable stock and some seasoning, and blitz until smooth. Heat until piping hot in the microwave or on the hob, then scatter over some extra onion seeds, if you like.

Nutrition Facts : Calories 257 calories, Fat 2 grams fat, Carbohydrate 41 grams carbohydrates, Sugar 30 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium

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