Beetroot gazpacho

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

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Cooking Methods

  • Blending

Serves

4

Prep Time

10 minutes

Cooking Time

10 minutes

Ingredients

Soup

    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

Soup

    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.

Notes

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

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