Chilled Beetroot And Onion Soup

Serve this wholesome beetroot soup with a dollop of yoghurt and a sprinkle of chives.

The ingredient of Chilled Beetroot And Onion Soup

• 2 tablespoons olive oil
• 2 large white onions chopped
• 2 celery sticks chopped
• 1 4kg about 6 large trimmed beetroot washed
• 1 5l 6 cups massel vegetable liquid stock
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh continental parsley leaves
• 1 teaspoon salt
• ground black pepper to taste
• natural yoghurt to serve
• 1 2 bunch chives cut into 2cm lengths

The Instruction of chilled beetroot and onion soup

• heat the oil in a large saucepan over medium heat reduce heat to low and add the onions and celery cook stirring occasionally for 10 minutes or until the onions and celery are soft
• meanwhile put on rubber gloves and peel the beetroot cut into 2cm pieces
• add beetroot and stock to the pan and increase heat to high cover and bring to the boil reduce heat to low and simmer covered for 1 hour or until beetroot is very tender
• place 1 4 of the soup in a blender and blend until smooth transfer to a large airtight container repeat with remaining soup add lemon juice parsley salt and pepper and stir to combine place in the fridge for at least 3 4 hours to chill
• to serve ladle the soup into serving bowls top with a dollop of yoghurt and sprinkle with chives

Nutritions of Chilled Beetroot And Onion Soup

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