Orange and Beetroot Soup With Iced Yoghurt Cubes. Recipe

Name: Orange and Beetroot Soup With Iced Yoghurt Cubes.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g plain yogurt; ¼ cup chopped chives; 500 g small beetroots, scrubbed and trimmed; 6 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 1 tablespoon thyme, chopped; ½ teaspoon salt and pepper; 1 teaspoon balsamic vinegar; 12 orange, juice of; 1 tablespoon orange zest; 1 liter vegetable stock; 3 tablespoons single cream

Servings: persons

200 g plain yogurt
¼ cup chopped chives
500 g small beetroots, scrubbed and trimmed
6 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tablespoon thyme, chopped
½ teaspoon salt and pepper
1 teaspoon balsamic vinegar
12 orange, juice of
1 tablespoon orange zest
1 liter vegetable stock
3 tablespoons single cream

1
Mix yoghurt and half the chives.
2
Spooninto an ice cube tray and freeze until solid.
3
Place beetroot on a pan, cover with water and boil for 45 mins or until easy to pierce with a knife.
4
When cool remove skins and chop.
5
Heat olive oil and add onion, garlic, thyme, salt and pepper.
6
Saute for 10 mins then add beetroot, vinegar, zest and stock.
7
Simmer for 10 mins then puree.
8
Stir in cream and season if needed.
9
Transfer to bowls/cups and drop a yoghurt cube in each one and sprinkle with the remaining chives.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 g plain yogurt, ¼ cup chopped chives, 500 g small beetroots, scrubbed and trimmed, 6 tablespoons olive oil, and more.

Yes, Orange and Beetroot Soup With Iced Yoghurt Cubes. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange and Beetroot Soup With Iced Yoghurt Cubes.

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