Diese Rote-Bete-Suppe ist lebhaft, glatt und voller Geschmack, ähnlich wie Borschtschsuppe. Die Zugabe von Linsen macht es sättigend.
Beetroot and Lentil Soup with Cashew Cream
This beetroot soup is vibrant, smooth and full of flavor, similar to borscht soup. The addition of lentils makes it filling.
black beluga lentils
600 ml water + 1.5 tbsp Bouillon powder
- 1 onion
- 1 garlic clove
- ¼ bunch parsley
- 2 tbsp vegetable oil
2 tablespoons of vinegar (ideally Balsamico)
- salt and pepper to taste
Cook the beluga lentils in boiling water for approx. 10 mins. until almost soft, then drain.
Heat oil in a pot. Chop the onion and garlic, sauté both in the oil. Dice the beetroot (in small cubes to reduce the cooking time), add to the pot and briefly sauté. Add the bouillon stock and vinegar, bring to the boil, cover and simmer over low heat for approx. 20 mins.
Cover the cashews with hot water, let soak for a minute and put cashews together with the soaking water in a blender. Blend until smooth and season with salt.
Puree the soup, add the lentils to the pot, gently heat through. Chop the parsley.
Serve the soup in a bowl and garnish with cashew cream, parsley and pumpkin seeds.
Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.