Beetroot Soup on the Quick

A quick, vegetarian beetroot soup blended with yogurt and horseradish, served either hot or cold with fresh spring onions.

Cook Time

5 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
tbsp

Cider Vinegar

Dairy

750
g

Greek-Style Yoghurt

low-fat

Liquids

300
ml

Vegetable Stock

used to thin the mixture; alternatively use milk

NutsSeeds

0.5
tsp

Celery Salt

0.5
tsp

Black Pepper

ground

Vegetables

350
g

Beetroot

cooked, peeled, and chopped

1
piece

Onion

grated

1
tsp

Horseradish

grated

4
piece

Spring Onions

finely chopped

Steps

Blend the beetroot, onion, horseradish, yoghurt, salt, vinegar, and pepper in a food processor.
Add 300ml of vegetable stock or milk to thin the soup to your desired consistency.
Warm the soup gently on a low flame without boiling if serving hot.
Adjust the seasoning to taste.
Pour into bowls and top with chopped spring onions.