Chilled Beetroot & Onion Soup

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Chilled Beetroot & Onion Soup

 

 

2 tbsp (8 tsp) olive oil

2 large white onions, chopped

2 celery sticks, chopped

1.4 kg (3 lb) (about 6 large) trimmed beetroot, washed

1.5 litres/quarts vegetable stock

2 tbsp (8 tsp) fresh lemon juice

2 tbsp (8 tsp) chopped fresh continental parsley leaves

1 tsp salt

ground black pepper, to taste

plain soy yoghurt, to serve

1/2 bunch chives, cut into 2 cm (3/4 " ) lengths

 

 

1. 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.

 

2. Meanwhile, put on rubber gloves and peel the beetroot. Cut into 2

cm (3/4 " ) pieces.

 

3. 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.

 

4. 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 to 4 hours to chill.

 

5. To serve, ladle the soup into serving bowls. Top with a dollop of

soy yoghurt and sprinkle with chives.

 

 

 

NOTE: The soup can be made and kept in the fridge up to 1 day before

serving.