Beetroot Carrot Soup with Crunchy Broccoli
This soup is a healthy and flavorful way to incorporate vegetables into your diet. It is a vegan and gluten-free recipe, making it suitable for people with dietary restrictions. Beetroot and carrots are rich in vitamins and minerals, while broccoli adds a crunchy texture to the soup. This dish is low in calories and high in fiber, making it a great option for weight loss.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
52 kcal
Protein
1 g
Carbs
9 g
Fat
1 g
Fiber
3 g
Ingredients
Beetroot
0.5 cup, chopped (100g)
Carrot
0.5 cup, chopped (100g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
1 tsp (5g)
Broccoli
0.5 cup, chopped (100g)
Plain Water
4 medium cup (1000g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Instructions
Cooking Steps
Heat olive oil in a large pot over medium heat. Add chopped onions and garlic and sauté for 2-3 minutes until they turn translucent.
Add chopped beets and carrots and sauté for another 2-3 minutes.
Pour in 4 cups of warm water and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 25-30 minutes until the vegetables are soft and tender.
Remove from heat and let the soup cool slightly.
Blend the soup using an immersion blender or transfer the soup to a blender and blend until smooth.
Season with salt and pepper to taste.
Heat a small pan over medium heat. Add chopped broccoli and sauté for 2-3 minutes until lightly browned and crunchy.
Serve the soup hot, topped with crunchy broccoli.