Chilled beetroot soup

A cooling soup that is super-healthy too.
beetroot soup

Recipe from: 12/1/2002 12:00:00 AM
Preparation time: 25
Cooking time: 60


  • 12
    medium beetroot
  • 15
  • 2
    medium onions, chopped
  • 2
    carrots, peeled and grated
  • 10
  • 1.25
    vegetable stock
  • 15
    fresh lemon juice
  • 1/2
    cucumber, finely diced
  • 2
    sprigs fresh dill, snipped
  • 8
    Greek yoghurt
Servings: Change Serving


Wash the beetroot, remove the leaves and retain a 2 cm stalk.
Wrap them in aluminium foil and bake in a preheated 180 °C oven for 30 minutes or until tender when tested with a fork.
Cool, peel and grate.
In a large saucepan, melt the butter and fry the onion and carrots for 10 minutes, or until tender.
Add the grated beetroot, sugar and stock and simmer for 20 to 30 minutes.
Remove from heat and purée in a food processor.
Add the lemon juice, and season with salt and white pepper. Chill.
Serve topped with a T yoghurt per bowl, diced cucumber and snipped dill.


Read more on: soup  |  bake  |  sauté


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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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