There's nothing like a bowl of hot fresh cooked vegetable soup to comfort the soul and the body with a nourishing dose of vitamins and minerals. And this simple beet, potato and carrot soup does just the trick — no fancy seasonings or techniques, just the classic flavors of winter root vegetables simmered with dried thyme and a little paprika, with earthy green lentils added for a little protein boost. This is just the soup to serve on a cold day or to someone who's recovering from a winter cold or flu. Hopefully more salads will be appearing on the table soon, but for now, warming soups are still in order.
If your beets come with fresh beet tops, chop them up and add at the end of the cooking time for an extra burst of color, taste and nourishment.
|Beet, Lentil and Vegetable Soup|
|Recipe by Lisa Turner|
Published on April 4, 2014
Fresh beets, potatoes and carrots simmered in a simple lightly seasoned broth with hearty earthy lentils added — a perfect winter soup
More winter vegetable soups you will enjoy:
Hearty Lentil Borscht
Creamy Split Pea & Vegetable Soup
Curry-Laced Pumpkin and Potato Soup
Kale and Vegetable Soup
On the top of the reading stack: Taste of Tanzania: Modern Swahili Recipes for the West by Miriam R. Kinunda
Audio Accompaniment: Echo Grid