Beetroot Soup
Ingredients
- Olive Oil
- 1 red onion
- 500g raw or canned/jarred beetroot
- 1 tsp chilli flakes
- 2 tsp cumin seeds
- 1 tbsp red wine vinegar
- 650ml vegetable stock
- ½ Cup Meadow Fresh Kalo Natural Greek Yoghurt
- Dukkah or croutons for toppings
Method
Gently fry the peeled and chopped red onion and beetroot in a large pot with a splash of olive oil until the onion is soft.
Add the chilli flakes, cumin seeds and red wine vinegar then stir to combine.
Pour in the stock and bring to the boil. Lower heat to a gentle simmer and cover until the beetroot is soft. If you’ve used raw beetroot this will take about 45 minutes, ready to eat beetroot will only need ten minutes.
Once cooked, blend until smooth and season with salt and pepper to taste.
Divide into bowls and top with a tablespoon of Kalo Natural Greek Yoghurt.
Top with Dukkah or croutons for a bit of crunch!
