Blend up cooked beets with yoghurt and stock for this flavoursome, nutrient-dense soup! Simple, healthy & delicious!

Level

Beginner

Category

  • Vegan
  • Vegetarian
  • Health
  • Light Meal
  • Soups and Stews
  • Superfoods

Cuisine

  • Italian

Cooking Methods

  • Blending

Serves

4

Prep Time

10 minutes

Cooking Time

10 minutes

Notes

*Replace the Yoghurt with Coconut Cream/Milk to make this a Plant-Based recipe. *This recipe yields 4-6 servings

Ingredients

4 large beetroot, peeled, cooked and cubed
500 ml (2 cups) good quality vegetable stock
125 ml (1/2 cup) double-thick yogurt or Coconut Cream/Milk for a Plant-Based alternative)
1/2 cucumber, peeled and seeds removed
15 ml (2 Tbsp) brown sugar
15 ml (2 Tbsp) lemon juice
Fresh red chilli, chopped (optional)
Micro rocket leaves, to garnish
Salt and black pepper, to taste

Directions

Place the cooked beetroot, vegetable stock, yoghurt, cucumber, brown sugar and lemon juice in your blender and blend until you have a smooth consistency. Season with salt and black pepper to taste.
Garnish your soup with fresh red chilli (optional) and micro rocket leaves.
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