Cold Beetroot and Buttermilk Soup
Beetroot is a wonderful power food. It's packed full of vitamins, minerals (particularly iron), and antioxidants.
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SERVINGS
6
PREP TIME
20 MIN.
INGREDIENTS
For the soup
- 500 g cooked beetroot
- 250 ml buttermilk
- 200 ml apple juice
- 2 tbsp. apple vinegar
- Salt, pepper
For the topping
- ½ Granny Smith apple
- 3 cocktail gherkins
- 60 g Greek yoghurt (10% fat)
Preparation
- Weigh and measure all the ingredients, prepare them and place them ready.
- Cut the beetroot into eight wedges. Smaller tubers can be quartered. For the topping wash, core and finely dice the apple. Also dice the cocktail gherkin.
- Add the ingredients to the blender jar in the following order: beetroot, buttermilk, apple juice and vinegar, a generous pinch (each) of salt and pepper. Close the blender jar with the lid.
- Select the Smoothie setting and press the button to run the program. Or blend manually to achieve the desired consistency. Once the program has finished, remove the lid.
- Pour the cold beetroot soup into glass bowls. Garnish with a dollop of yoghurt, diced apple and gherkins and serve immediately.
Tip
The colder the ingredients are, the better the flavour. The soup is also excellent when prepared in advanced and served chilled.
Info
The FRESH & SAVE vacuum system is highly recommended for leftovers. The vacuum sealed boxes are excellently suited for storing food in the fridge. The bags are likewise ideal for freezing fresh food or prepared meals.
