Chilled beetroot & onion soup

Posted by adm On August - 29 - 2011

How to cook Chilled beetroot & onion soup


  • 2 tbs olive oil
  • 2 large white onions, sliced
  • 2 celery sticks, shredded
  • 1.4kg (astir 6 big) trimmed beetroot, water-washed
  • 1.5L (6 cups) vegetable strain
  • 2 tbs fresh lemon succus
  • 2 tbs chopped fresh continental parsley leaves
  • 1 tsp saltiness
  • Ground black peppercorn, to tasting
  • Natural yogurt, to help
  • 1/2 bunch cive, delve 2cm lengths

How to:

  • Heat the oil in a large saucepan over medium rut. Reduce heat to low and add the onions and celery. Ready, stirring occasionally, for 10 minutes or until the onions and celery are subdued.

  • Lag, put on rubber gloves and peel the beetroot. Delve 2cm pieces.

  • Add beetroot and stock to the pan and increase heat to highschool. Cover and bring to the churn. Reduce heat to low and simmer, covered, for 1 hour or until beetroot is very tenderise.

  • Post 1/4 of the soup in a blender and blend until polish. Transfer to a large airtight container. Repeat with remaining soup. Add lemon succus, parsley, salt and peppercorn, and stir to commingle. Place in the fridge for leastwise 3-4 hours to thrill.

  • To answer, ladle the soup into serving bowls. Top with a dollop of yoghurt and sprinkle with cive.

  • The soup can be made and kept in the fridge up to 1 day before serving.

  • Prepare time:20 min.

    Cooking time:80 min.

    Comments are closed.