Jun

6

Search for a different soup to try. Beetroot is thought to assist blood circulation when served as a soup. In this recipe, it is combined with carrots and lemon juice to provide a refreshing, nourishing soup for healthy blood. Can be served cold topped with the yoghurt and lemon mixture.

Ingredients:

1 kg (2 lb 4oz) fresh, raw beetroot (pickled ones are not suitable)
2 large carrots, trimmed and peeled
1 clove garlic, peeled
1 medium white onion, peeled
5 tablespoons of extra-virgin olive oil
1.5 litres (55fl oz) vegetable stock 
Juice of 1 lemon
400 ml (14fl oz) yoghurt

Method: 

Grate the beetroot, carrots, onion, and garlic.

Heat the oil in a large saucepan.

Add the vegetables to the oil and sweat gently for ten minutes.

Add the stock to the pan and simmer, covered, for forty minutes.

Strain the liquid into a clean saucepan and bring back to a simmer.

Meanwhile, stir the lemon juice into the yoghurt and set aside.

When the soup is ready to serve, add a spoonful of the yoghurt and lemon mixture on top of each serving.

Alternatively Serving Suggestion:

Serve cold with the yoghurt and lemon mixture.


TheRecipeCorner Search

 

TheRecipeCorner Pages

Recipe Archives

Adverts

Don't Shop For it. Argos it For Healthy Skin, Hair & Nail try Evening Primrose Too much Cholesterol? Try Garlic Hi-Strenght NOW! Autumn Transition Special Offers Just-Eat.co.uk - Order food online ! Laithwaites - Specialists in great value wine.

TheRecipeCorner Friends