Cold Beetroot Soup
An earthy chilled soup with a little spice kick. Perfect for Summer dinner parties.
This recipe is prepared with:
Ingredients
350 g beetroot, peeled, quartered
100 g potatoes, peeled, coarsely chopped
500 g vegetable stock
2 tsp ginger purèe
plain yoghurt, to serve
cucumber, to serve, peeled, finely diced
feta cheese, to serve, crumbled
Instructions
STEP 1/2
Add beetroots, potatoes, and stock into a saucepan
Bring to a boil on medium-high heat
Simmer for 25 minutes on low-medium heat until the vegetables are soft
Remove from the heat and let cool.
STEP 2/2
Fit the Blender attachment
Add the contents of the saucepan into the Blender
Select the Blend preset
Chill in the fridge for 1 hour
Ladle the soup into serving bowls
Garnish with yoghurt, cucumber, and feta.
Serve.
Vegetable stock can be replaced with water or beef stock.
Cold Beetroot Soup
An earthy chilled soup with a little spice kick. Perfect for Summer dinner parties.
Ingredients
350 g beetroot, peeled, quartered
100 g potatoes, peeled, coarsely chopped
500 g vegetable stock
2 tsp ginger purèe
plain yoghurt, to serve
cucumber, to serve, peeled, finely diced
feta cheese, to serve, crumbled
FDM73.480SS
FDM73.850SS
Instructions
STEP 1/2
Add beetroots, potatoes, and stock into a saucepan
Bring to a boil on medium-high heat
Simmer for 25 minutes on low-medium heat until the vegetables are soft
Remove from the heat and let cool.
STEP 2/2
Fit the Blender attachment
Add the contents of the saucepan into the Blender
Select the Blend preset
Chill in the fridge for 1 hour
Ladle the soup into serving bowls
Garnish with yoghurt, cucumber, and feta.
Serve.