Beetroot Soup

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

Blend the cooked beetroot, onion, horseradish, Greek-style yoghurt, celery salt, cider vinegar and black pepper in a food processor until smooth.
Once at a desired consistency, use vegetable stock or milk to thin down the mixture.
The soup can be served either hot or cold. If preferred hot, warm through on a low flame, being careful not to boil.
Check for seasoning.
To serve, pour into a warmed bowl and sprinkle with chopped spring onions.

 

  <<Soups<<