Beetroot and poppy seed soup
A soup from the book “mes petites soupes” by Marine Lebrune. It’s easy and quick to make. Beetroot is an energising vegetable. It’s good not to be hungry two hours after eating a soup!
Preparation
-
Step 1
Peel the onion (a very big one) and slice it.
Clean the leek and cut it into pieces.
In a pan, fry the onion for five minutes with a little butter.
Add the leek pieces, cover and cook over low heat for 10 minutes.
Remove the skin from the beetroot and cut it into rounds. Add it to the pan with a litre of water. Cook for 10 minutes.
Blitz and serve the soup, adding a tbsp of cream and some poppy seeds to each bowl.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
114
kcal
Protein
4,8
grams
Carbohydrates
21,6
grams
Fat
0,6
grams
Fibre
6,1
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
Similar recipes
See the budget-friendly →
Budget-friendly · Fewer than five ingredients · Mixed salads · Under 30 minutes, start to finish
Beetroot, goat’s cheese and honey salad
Budget-friendly · Meat dishes · Mixed salads · Under 30 minutes, start to finish · Vegetables
Crozet salad with smoked duck breast
Budget-friendly · Fewer than five ingredients · Meat dishes
Pasta with cabbage and sausage