End of Summer Dish for you

28 Aug

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Have a time to make this delicious organic beets soup at home!It’s perfect for this end of summer. Very healthy and very comforting.

Here is the recipe!

Serving for 2:

  • 3 organic beetroots, trimmed and washed (not skinned) (one for topping)
  • 100 ml chicken stock
  • 1 Tbls lemon juice
  • 1 Tbls apple cider vinegar
  • 1 Tbls chopped dill
  • 120 ml Greek yoghurt
  • 1 garlic
  • salt and pepper to taste
  • 1 handful cilantro (for serving)
  • chopped chive (for serving)
  • 1 table spoon sour cream (for serving)
  • diced salted cucumber (for serving)

 

  • Bring a large pot of water to the boil, then add the beetroot and simmer for 40- 60 minutes until tender (smaller beetroot will cook quicker). Remove from the heat, drain the water and let the beetroot cool until easy to handle.
  • Remove the skins (they should come off quite easily if just nudged with your fingers). *wear plastic gloves if you are worried about the beetroot staining your hands.
  • Cut the beetroot into smaller chunks, then add them to a food processor along with the stock, lemon juice, garlic, apple cider vinegar, dill, yoghurt, salt and pepper.
  • Process to a very smooth consistency, then test seasoning and add more salt/pepper if necessary. Remember, cold soup will need more seasoning than hot soup.
  • Refrigerate until ready to eat.
  • Serve cold or at room temperature with dollop of sour cream, some herbs.

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