CREAMY BEETROOT SOUP

This wonderfully refreshing and tasty electric-pink soup is inspired by a Turkish salad. The earthy sweetness of the beetroots marries well with the slightly tart, creamy yoghurt.

INGREDIENTS Serves 6

6 medium beetroots (about 750g total weight)
350g full-fat natural yoghurt
Juice of 1 lemon
4 tablespoon chopped fresh chives, to garnish

METHOD

Wash the beetroots and cut off the leaves, then peel them, cut them in half and put them in a large pan with 700ml water.

Bring to the boil, then simmer with the lid on for 30-40 min until very tender. Leave to cool.

Blend in a food processor until smooth.

Add the yoghurt, lemon juice and some salt to taste, then blend to a light, creamy consistency.

Serve sprinkled with the herbs.

Original Recipe Claudia Roden “Med”

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