Roasted beetroot soup with a dollop of yoghurt

Roasted beetroot soup with a dollop of yoghurt

By
From
Fabulous Food, Minus the Boombah
Serves
4
Photographer
Mark Roper

This soup looks so beautiful – all jewelled crimson with a splash of white – and the flavour is really enhanced by roasting the beetroot. It makes a great winter soup when there are fewer vegetables around to choose from. Serve as a light lunch or as a starter, and remember you don’t need a whopping big serve!

Ingredients

Quantity Ingredient
3 large beetroots, heads and tails trimmed
2 tablespoons extra-virgin olive oil
sea salt and freshly ground pepper
1 large leek, washed and sliced into rings
1 litre salt-reduced chicken stock
1 tablespoon greek yoghurt
freshly snipped chives

Method

  1. Preheat the oven to 180ºC. Arrange the beetroots on an oven tray. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 1½ hours or until tender. When cool enough to handle, rub off and discard the skins and chop the beetroot into chunks. It’s a good idea to wear ‘sandwich’ gloves so your hands don’t stain.
  2. Heat the rest of the olive oil in a large saucepan over a low–medium heat. Add the leek and sauté gently until soft and translucent, being careful not to brown it. Add the chopped beetroot and the chicken stock, bring to the boil then lower the heat and simmer for 10 minutes.
  3. Remove from the heat and allow to cool a little before blending to a smooth purée. If the soup is too much like beetroot dip, add a little more stock or water until you are happy with the consistency.
  4. Reheat if necessary and season with salt and pepper. Ladle into warmed bowls and serve topped with a dollop of yoghurt and a sprinkling of chives.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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