Red beetroot soup

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Apple and Beetroot Soup

Beetroot Cream Soup

Ingredients

400g beetroot, raw
2 potatoes
1 large onion
1 clove of garlic
600 ml chicken stock
1 natural yoghurt

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Heat a little vegetable oil in a deep pan.
Add the onions and garlic, until soft. Then add the beetroot, chopped in pieces and the potatoes, previously peeled and sliced into pieces the same size as the beetroot.
Cover and cook over medium to low heat for 5 minutes.

Step 2

Add the chicken stock to the pan and bring to a boil, before leaving to simmer for a good half hour. It's ready when the potatoes are completely soft. Add salt and pepper, stir, remove from the heat and leave to cool for a few minutes.

Step 3

Blend into a soup, making sure it is smooth with no lumps.
Taste to check the seasoning, adjust if necessary.

Serve in small bowls with a full teaspoon of yoghurt in the middle.