Orange and Beetroot Soup With Iced Yoghurt Cubes. |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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An unusual but very tasty soup. The yoghurt contrasts with the deep ruby soup wonderfully Ingredients:
200 g plain yogurt |
1/4 cup chopped chives |
500 g small beetroots, scrubbed and trimmed |
6 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, chopped |
1 tablespoon thyme, chopped |
1/2 teaspoon salt and pepper |
1 teaspoon balsamic vinegar |
1/2 orange, juice of |
1 tablespoon orange zest |
1 liter vegetable stock |
3 tablespoons single cream |
Directions:
1. Mix yoghurt and half the chives. Spooninto an ice cube tray and freeze until solid.
2. Place beetroot on a pan, cover with water and boil for 45 mins or until easy to pierce with a knife.
3. When cool remove skins and chop.
4. Heat olive oil and add onion, garlic, thyme, salt and pepper. Saute for 10 mins then add beetroot, vinegar, zest and stock.
5. Simmer for 10 mins then puree. Stir in cream and season if needed.
6. Transfer to bowls/cups and drop a yoghurt cube in each one and sprinkle with the remaining chives.
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