Nutritionist Lucy Hyland

Carrot and Beetroot soup

January 20, 2011
Posted by Lucy

Thursday 26th January

Check out my article in today's Cork Independent for some simple and easy to use tips on how to stay hydrated throughout the day. The article also discusses why drinking enough water during the day is so important in terms of health. Check out fluid filled soup below, one of my favourites for this winter:

Carrot and Beetroot soup

3 carrots – washed, peeled and cubed
2 medium beetroots - washed, peeled and cubed
2 cloves of garlic - crushed
2 onions – chopped finely
1 inch root ginger - grated
1 teaspoon cumin seeds
1 tin Black turtle beans (or bean of your choice)
1 heaped teaspoon wholegrain mustard
1 litre of vegetable stock or boiling water
Salt and pepper

Sauté onions in a little water for 5 minutes.
Add all of the ingredients (except water and beans) and stir well.
Add water/stock, bring to boil, and then down to a simmer for 30 minutes.
Add turtle beans and stir well and serve straight away.

Wheat free, gluten free, sugar free, dairy free

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