Best Lentil Soup With Golden Beets And Rutabaga Recipes

LENTIL SOUP WITH GOLDEN BEETS AND RUTABAGA

Lentil Soup with Golden Beets and Rutabaga image

This is a hearty, flavorful soup that your family will love! I know mine did. It is perfect for chilly fall nights and makes your house smell heavenly! The golden beets give it a unique pop of flavor. Best lentil soup ever!

Provided by pancakegirl1022

Categories Vegetable Soup

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 golden beet, peeled and diced
½ large rutabaga, diced
1 bulb fennel, diced
4 cups vegetable broth
1 cup dried lentils
¼ teaspoon dried thyme
2 bay leaves
1 bunch fresh parsley, finely chopped
salt and ground black pepper to taste

Steps:

Cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
Mix vegetable broth into vegetables and bring to a boil. Add lentils, dried thyme, bay leaves, and parsley. Reduce heat to low and simmer until lentils are tender, about 35 minutes. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 36.9 g, Fat 5.6 g, Fiber 15 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 373.2 mg, Sugar 9.3 g

GOLDEN BEET SOUP

Golden Beet Soup image

A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons extra-virgin olive oil
2 medium leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, and rinsed well
Coarse salt
2 bunches small golden beets (about 3 pounds with greens) peeled and cut lengthwise into 3/4-inch wedges (about 5 cups)
1 bunch medium carrots (about 8 carrots; 12 ounces), peeled and cut on the diagonal into 1/2-inch pieces
1/2 yellow bell pepper, ribs and seeds removed, flesh cut into 1/2-inch pieces
7 cups homemade or low-sodium store-bought chicken stock
2 tablespoons fresh lime juice, plus 1 teaspoon fresh lime juice, plus lime wedges for serving
Freshly ground pepper
8 chives, cut into 1-inch pieces, for serving

Steps:

Heat oil in a medium saucepan over medium-high heat. Add leeks and a pinch of salt. Partially cover, and reduce heat to medium. Cook, stirring occasionally, until leeks are soft, 6 to 7 minutes. Stir in beets, carrots, bell pepper, and stock. Raise heat to medium-high; bring to a boil. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.
Stir in lime juice, and season with salt and pepper. Divide soup among 4 bowls; garnish each with chives and a lime.

Nutrition Facts : Calories 267 g, Fiber 13 g, Protein 8 g, SaturatedFat 1 g, Sodium 727 g

LENTIL SOUP WITH GOLDEN BEETS AND RUTABAGA

Lentil Soup with Golden Beets and Rutabaga image

This is a hearty, flavorful soup that your family will love! I know mine did. It is perfect for chilly fall nights and makes your house smell heavenly! The golden beets give it a unique pop of flavor. Best lentil soup ever!

Provided by pancakegirl1022

Categories Vegetable Soup

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 golden beet, peeled and diced
½ large rutabaga, diced
1 bulb fennel, diced
4 cups vegetable broth
1 cup dried lentils
¼ teaspoon dried thyme
2 bay leaves
1 bunch fresh parsley, finely chopped
salt and ground black pepper to taste

Steps:

Cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
Mix vegetable broth into vegetables and bring to a boil. Add lentils, dried thyme, bay leaves, and parsley. Reduce heat to low and simmer until lentils are tender, about 35 minutes. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 36.9 g, Fat 5.6 g, Fiber 15 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 373.2 mg, Sugar 9.3 g