Borscht soup
Servings: 6
Calories: 135kcal
Simple and delicious vegan soup recipe.
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Ingredients
- 1 onion chopped
- 2 medium-size carrots peeled and shredded
- 3 cups shredded cabbage
- 6 medium-size red beets peeled and cubed
- 6 cups water
- 3 vegetable stock cubes
- ½ cup beluga lentils uncooked
- 1 bay leaf
- 2 tbsp apple cider vinegar
- salt and black pepper to taste
- plant-based yogurt
- parsley to garnish
Instructions
- 1. Heat oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- 2. Add shredded carrot, cabbage, and cubed beets and cook for a few minutes.
- 3. Add water, vegetable stock cubes, beluga lentils, bay leaf. Bring to boil over high heat. Reduce the heat to medium-low, cover, and let simmer for 20-30 minutes, or until lentils and vegetables are soft.
- 4. Stir in apple cider vinegar, taste, and adjust salt and pepper.
- 5. Serve with plant-based yogurt and parsley on top.
Nutrition
Serving: 1g | Calories: 135kcal | Carbohydrates: 26g | Protein: 8g | Fat: 1g | Cholesterol: 2mg | Sodium: 515mg | Fiber: 5g | Sugar: 10g
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