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    You are in: Home / Recipes / Orange and Beetroot Soup With Iced Yoghurt Cubes. Recipe
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    Orange and Beetroot Soup With Iced Yoghurt Cubes.

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    PinkCherryBlossom's Note:

    An unusual but very tasty soup. The yoghurt contrasts with the deep ruby soup wonderfully

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    Units: US | Metric


    1. 1
      Mix yoghurt and half the chives. Spooninto an ice cube tray and freeze until solid.
    2. 2
      Place beetroot on a pan, cover with water and boil for 45 mins or until easy to pierce with a knife.
    3. 3
      When cool remove skins and chop.
    4. 4
      Heat olive oil and add onion, garlic, thyme, salt and pepper. Saute for 10 mins then add beetroot, vinegar, zest and stock.
    5. 5
      Simmer for 10 mins then puree. Stir in cream and season if needed.
    6. 6
      Transfer to bowls/cups and drop a yoghurt cube in each one and sprinkle with the remaining chives.

    Ratings & Reviews:

    • on January 26, 2007


      Fantastic - local farmer gave me a load of beetroots and I was looking for inspiration. This was perfect, although I did add leeks, carrots and celery with the onions as a base. Looks so pretty, tastes fabulous. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Orange and Beetroot Soup With Iced Yoghurt Cubes.

    Serving Size: 1 (155 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 199.6
    Calories from Fat 145
    Total Fat 16.2 g
    Saturated Fat 3.5 g
    Cholesterol 9.2 mg
    Sodium 74.0 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 1.8 g
    Sugars 8.6 g
    Protein 2.9 g

    The following items or measurements are not included:

    salt and pepper

    vegetable stock

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