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Orange and Beetroot Soup With Iced Yoghurt Cubes.

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

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

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

@PinkCherryBlossom
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@PinkCherryBlossom
Contributor
"An unusual but very tasty soup. The yoghurt contrasts with the deep ruby soup wonderfully"
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  1. cindy_landlady
    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.
    Reply
  2. PinkCherryBlossom
    An unusual but very tasty soup. The yoghurt contrasts with the deep ruby soup wonderfully
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