Success Starts In The Kitchen®

BEETROOT SOUP

The flavour of fresh beetroot is deliciously refreshing and lifts this soup out of the ordinary. However you can use an 810g can of sliced beetroot. Using a food processor to grate beetroot and chop apple and vegetables saves time. Serve this soup hot or chilled.

Contains approximately 4 portions
Preparation time is approximately 20 minutes

RECIPE INGREDIENTS
Ingredient Recipe Quantity
Beetroot 4 each medium - peeled & grated
Cabbage (Red) 1 cup shredded
Onions 1 each medium - chopped
Chives 1 sprig finely chopped
Apple (Granny Smith) 1 each peeled, cored and sliced
Oil (Olive) 2 teaspoon
Tomato Puree 2 tablespoon
White Wine 0.5 cup
Chicken Stock 4 cup
Yoghurt (low fat natural) 200 g

RECIPE STEPS
Heat oil in a large saucepan. Add onion and cook over a low heat for 4-5 minutes, stirring occasionally.

Add beetroot, apple, cabbage, stock and tomato puree, bring to the boil, cover and simmer for 10 minutes. Add wine. If serving hot, serve at once.If serving cold, allow to cool and then refrigerate for at least 2 hours.

To serve, ladle soup into four bowls and top each with a good dollop of natural yoghurt (if you don't have any yoghurt try using extra low fat Sour Cream). Swirl through with a fork and garnish with chives or parsley.