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Beetroot Soup Ingredients
4 medium beetroot, peeled & grated
¼ red cabbage, shredded
1 medium onion, chopped
1 apple peeled, cored and sliced
2 tsp olive oil
2 tbsp tomato puree 200ml white wine
1lt chicken stock
200g low fat yoghurt
Method
- Heat oil in a large saucepan.
- Add onion and cook over a low heat for 4-5 minutes, stirring occasionally.
- Add beetroot, apple, red cabbage, stock and tomato puree, bring to the boil, cover and simmer for 10 minutes.
- Add wine. If serving hot, serve at once. If serving cold, allow to cool and then refrigerate for at least 2 hours.
- To serve, ladle soup into four bowls and top each with a good dollop of yoghurt.
- Swirl through with a fork and garnish with chives or parsley