Beetroot Soup on the Quick

A quick, vegetarian beetroot soup blended with yogurt and horseradish, served either hot or cold with fresh spring onions.

Vegetarian Healthy Soup Quick Low-Fat Beetroot

Estimated Nutrition

Calories

195.6

kcal / serving

782.4 kcal total

Carbs

21.3g

per serving

85.2 g total

Fat

4.1g

per serving

16.5 g total

Protein

18.3g

per serving

73.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Cider Vinegar

Dairy

750

Greek-Style Yogurt

low-fat

Liquids

300

Vegetable Stock

used to thin the mixture; alternatively use milk

NutsSeeds

0.5

tsp

Celery Salt

0.5

tsp

Black Pepper

ground

Vegetables

350

Beetroot

cooked, peeled, and chopped

piece

Onion

grated

tsp

Horseradish

grated

piece

Spring Onion

finely chopped

Method

Pour into bowls and top with chopped spring onions.

Adjust the seasoning to taste.

Blend the beetroot, onion, horseradish, yoghurt, salt, vinegar, and pepper in a food processor.

Add 300ml of vegetable stock or milk to thin the soup to your desired consistency.

Warm the soup gently on a low flame without boiling if serving hot.