BEETROOT SOUP ON THE QUICK
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
Directions
- 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.
