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Journal of Inspired living

Beetroot, Potato and Lentil Soup Recipe


Healthy Vegan and Gluten-Free Beetroot, Potato and Lentil Soup Recipe

Credit: Danielle Minnebo

This Healthy Vegan and Gluten-Free Beetroot, Potato and Lentil Soup has been inspired by Russian cuisine but I’ve added my own touch. It’s very similar to a borscht soup, but I’ve added some lentils for extra protein and fibre.

Serves: 4

Ingredients

Method

  • 2 tbsp olive oil
  • 2 beetroots, peeled & cut into cubes (approx. 3 cups)
  • 2 potatoes, peeled & cut into cubes
  • 1 onion, chopped
  • ¼ head cabbage, chopped
  • 2 garlic cloves, crushed
  • 1 tsp sea salt
  • 200g cooked brown lentils
  • 1L vegetable stock
  • Handful fresh flat-leaf parsley, finely chopped
  • Yoghurt or sour cream, to serve (optional)
  1. Heat olive oil in large saucepan over medium heat. Add chopped beetroot, potato, onion, cabbage, garlic and sea salt. Sauté over medium heat for 15 mins and add lentils and vegetable stock.
  2. Cook for a further 30 mins over low heat.
  3. Serve topped with fresh parsley and some yoghurt or sour cream (optional).



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.