Hot sweet and spicy beetroot soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook
Method
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Heat the oil in a frying pan over a medium heat and fry the shallot and garlic until soft.
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Add the beetroot and red wine vinegar and cook to reduce the liquid.
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Add the sugar and cook for one minute.
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Add the beef stock and simmer for 10 minutes.
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Transfer the soup into a serving bowl, and serve with a spoon of Greek yoghurt and chopped chives.
Ingredients
- 1 tbsp olive oil
- 1 shallot, sliced
- 1 clove garlic, chopped
- 1 large beetroot, grated
- 2 tbsp red wine vinegar
- pinch of sugar
- 200ml/7fl oz beef stock
- Greek yoghurt
- chives, chopped to garnish
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