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Chilled beetroot soup

Recipe from: 13 August 2010

Ingredients 9
Servings 4
Time 15 mins


  • 45
  • 15
    olive oil
  • 2
    onions, chopped
  • 3
    cloves of garlic, crushed
  • 500
    beetroot, peeled and diced
  • 500
    potatoes, peeled and diced
  • 1.5
    chicken stock
  • yogurt
  • lemon juice


45 mins
Fry the onions and garlic in the butter and olive oil till translucent.
Add the beetroot and potatoes and let them saute for a few minutes.
Add the stock and let it simmer till the beetroot and potatoes are soft.
Add the lemon juice and season.  
Cool then blend in a food processor or blender.
Add extra stock and yogurt to make soup consistency.

For more of Wide Eyed and Bushy Tailed's recipes click here.


Read more on: soup  |  sauté

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