Beetroot soup on the quick
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen
Method
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Blend the cooked beetroot, onion, horseradish, Greek-style yoghurt, celery salt, cider vinegar and black pepper in a food processor until smooth.
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Once at a desired consistency, use vegetable stock or milk to thin down the mixture.
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The soup can be served either hot or cold. If preferred hot, warm through on a low flame, being careful not to boil.
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Check for seasoning.
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To serve, pour into a warmed bowl and sprinkle with chopped spring onions.
Ingredients
- 350g/12oz cooked, peeled beetroot, chopped
- 1 onion, grated
- 1 tsp grated horseradish
- 750g/1lb 10oz low-fat Greek-style yoghurt
- ½ tsp celery salt
- 1 tbsp cider vinegar
- ½ tsp ground black pepper
- up to 300ml/½ pint vegetable stock or milk
- 4 spring onions, finely chopped
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