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Beetroot And Pumpkin Soup With Red Lentils

ingredients

servings

2

Pumpkin

250 grams

Red beetroot

250 grams

Red lentils, peeled

80 grams

White pepper

to taste

Extra virgin olive oil

to taste

soups from Italy

Beetroot And Pumpkin Soup With Red Lentils

Beetroot And Pumpkin Soup With Red Lentils

vegan high in fiber high in iron high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Beetroot And Pumpkin Soup With Red Lentils

A soup with a sweet and delicate taste

Beetroot And Pumpkin Soup With Red Lentils step 1

step 1

Boil the pumpkin and beetroot with a little water until both the salt and pepper are soft. Add hot water occasionally if it evaporates. l Water must always exceed the vegetables in a pot.

Beetroot And Pumpkin Soup With Red Lentils step 2

step 2

Boil the red lentils for 5 minutes, then drain.

Beetroot And Pumpkin Soup With Red Lentils step 3

step 3

Blend the pumpkin and beetroot with the immersion beater, until it becomes a cream.

Beetroot And Pumpkin Soup With Red Lentils step 4

step 4

Pour the soup into the dishes, then add the lentils.

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