Chilled beetroot soup

Name: Chilled beetroot soup
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 12.00 beetroots medium; 15.00 ml butter; 2.00 onions medium, chopped; 2.00 carrots peeled and grated; 10.00 ml sugar; 1.25 l stock vegetable; 15.00 ml lemon juice fresh; 1/2 cucumber finely diced; 2 dill snipped; 8 Tbs yoghurt Greek

8 servings Prep: 25 mins, Cooking: 1 hr

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A cooling soup that is super-healthy too.

By Food24 November 03 2009

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Ingredients (10)

12.00	beetroots — medium
15.00 ml	butter
2.00	onions — medium, chopped
2.00	carrots — peeled and grated
10.00 ml	sugar
1.25 l	stock — vegetable
15.00 ml	lemon juice — fresh
1/2	cucumber — finely diced
2	dill — snipped
8 Tbs	yoghurt — Greek

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Method:

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.