Beetball Soup | Vegan “Meatball” Soup

GOURMANDELLE
23Ingredients
65Minutes
190Calories

Ingredients

US|METRIC
  • 1 cup red lentils
  • 1 beets (small, grated)
  • 1 onions (medium, diced)
  • 3 tablespoons gluten-free flour (I used Dr. Schar Farina, or you can use regular flour as well)
  • 4 tablespoons psyllium husks (or 2 eggs, beaten)
  • 2 teaspoons thyme
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 2 teaspoons garlic powder
  • ground pepper (to taste)
  • sea salt (to taste)
  • 1 carrots (chopped or grated)
  • 1 parsnips (chopped or grated)
  • 1/2 cup celery root (chopped, or grated)
  • 1 onions (chopped)
  • 4 tablespoons tomato paste
  • 3 tomatoes (peeled and chopped)
  • 2.5 liters water (or more, if the soup seems too rich in veggies)
  • 2 cups vinegar (from the pickles jar, Important! If you use vinegar from pickles, it is sweeter than regular, plain vinegar. If you don’t want to use this, you can also make the soup sour by adding lemon juice or borscht, to taste.)
  • ground pepper
  • sea salt
  • 3 tablespoons lovage (celery or parsley leaves, chopped)
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    NutritionView More

    190Calories
    Sodium13% DV310mg
    Fat2% DV1g
    Protein18% DV9g
    Carbs11% DV34g
    Fiber48% DV12g
    Calories190Calories from Fat9
    % DAILY VALUE
    Total Fat1g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium310mg13%
    Potassium700mg20%
    Protein9g18%
    Calories from Fat9
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber12g48%
    Sugars6g12%
    Vitamin A40%
    Vitamin C25%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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