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Superfood Lunch Recipe | Caramelised Onion & Beetroot Soup

Writer and expert8 years ago
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Our delicious Caramelised Onion and Beetroot soup is thick, wholesome and certainly different to your average lunch-time recipe.

Try making our soup in bulk and freeze in batches for meal prep! It is also an ideal fridge recipe as it will last for 5 days in an air tight container.


2 Small Scoops Nutri Purples Veg Blend

1 Tbs 15g Myprotein Coconut Oil

50g Myprotein Whole Almonds

300g Large White Onions

150g Fresh Beetroots

200ml Chicken Stock

Salt and pepper

Topping (OPTIONAL)

Myprotein Organic Hemp Seeds

Myprotein Whole Almonds

Chopped Chives

Serving suggestion: Increase the protein content with chickpeas, prawns or chicken breast - all of which will make a delicious accompaniment!


1) Preheat the oven to 180oC.

2) Chop the onions and beetroots into cubes and spread into a baking tray.

3) Top with small pieces of coconut oil.

4) Sprinkle with salt and pepper and bake in the oven for 20 minutes.

5) Make to chicken stock using stock cubes and water or heat the fresh stock.

6) Place the almonds in the hot stock to soften while the vegetables are cooking.

7) Once the vegetables are cooked place everything in the blender along with the Nutri Purples Veg Blend and blitz until smooth.

Serve warm!

Macros (without topping)

Based on 6 servings

Calories - 112

Carbs – 9g

Fat – 8g

Protein – 3g

Sugar – 5g

Writer and expert
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