Beetroot Soup with crusty bread
Makes 4 portions
350g/12oz cooked, peeled beetroot, chopped
1 onion, grated
1 tsp grated horseradish
750g/1lb 10oz low-fat Greek-style yoghurt
½ tsp celery salt
1 tbsp cider vinegar
½ tsp ground black pepper
Up to 300ml/½ pint vegetable stock
4 spring onions, finely chopped
2 x slices of fresh baguette
1. Blend the cooked beetroot, onion, horseradish, Greek-style yoghurt, celery salt, cider vinegar and black pepper in a food processor until smooth.
2. Once at a desired consistency, use vegetable stock to thin down the mixture.
3. The soup can be served either hot or cold. If preferred hot, warm through on a low flame, being careful not to boil.
4. Check for seasoning.
5. To serve, pour into a warmed bowl and sprinkle with chopped spring onions.