Beetroot and lettuce soup with peas
Total time1 h Preparation and possible waiting 20 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h Preparation and possible waiting 20 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 24 tags
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Recipe characteristics
Cream
Lunch · Dinner
30 to 60 minutes
Method
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Chop the spring onions and soften in a saucepan with 30 g of oil for 5 minutes.
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Slice the lettuce into strips and dice the beetroot into 1 cm pieces. Add both to the saucepan with 800 g of water and 2 g of salt. Cover and simmer gently for 25–30 minutes until the beetroot is tender.
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Remove from the heat, add the cream and blend smooth with a stick blender. Reheat gently.
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Put the peas in a frying pan with the remaining 50 g of water. Cover and cook for 3 minutes.
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Uncover, let the water evaporate, then add the remaining 10 g of oil and gram of salt. Sauté for 1–2 minutes.
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Divide the soup between four bowls and finish with the peas and chopped parsley.
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