Beetroot soup with Horseradish and Cider vinegar
Ingredients:
- 350g cooked Beetroot, peeled and chopped
- 1 Onion, grated
- 1 tsp grated Horseradish
- 750g low-fat GreekYogurt
- ½ tsp Celery Salt
- 1 tbsp Cider Vinegar
- ½ tsp ground black Pepper
- 300ml Vegetable stock/ Milk
- 4 Spring Onions, finely chopped
Method:
- Blend the cooked beetroot, onion, horseradish, Greek-style yoghurt, celery salt, cider vinegar and black pepper in a food processor until smooth.
- Use vegetable stock or milk to thin down the mixture and season.
- The soup can be served either hot or cold. If preferred hot, warm through on a low flame, being careful not to boil.
- To serve, sprinkle with chopped spring onions.
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