Beetroot soup on the quick

Cooking : time less than 10 mins

Ingredients

350g/12oz cooked, peeled beetroot, chopped
1 onion, grated
1 tsp grated horseradish
750g/1lb 10oz low-fat Greek-style yoghurt
%26frac12; tsp celery salt
1 tbsp cider vinegar
%26frac12; tsp ground black pepper
up to 300ml/%26frac12; pint vefetchable stock or milk
4 spring onions, finely chopped

Method

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







The BBC is not responsible for the contents of any other sites listed.

---

Orignal From: Beetroot soup on the quick