Name: Beetroot soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon olive oil; 1 small brown onion (80g), chopped coarsely; 1 clove garlic, crushed; 3 medium beetroot (500g), trimmed, chopped coarsely; 1 medium apple (150g), cored, chopped coarsely; 1 litre (4 cups) vegetable stock; 1/2 cup (125ml) water; 1/4 cup (60ml) lemon juice; 1/4 teaspoon tabasco sauce; 1/2 lebanese cucumber (65g), seeded, chopped finely; 1/2 small red onion (50g), chopped finely; 1 tablespoon light sour cream

Beetroot soup

Topped with a fiery cucumber salsa, this chilled beetroot soup makes a delicious summer lunch.

Ingredients

1 teaspoon olive oil

1 small brown onion (80g), chopped coarsely

1 clove garlic, crushed

3 medium beetroot (500g), trimmed, chopped coarsely

1 medium apple (150g), cored, chopped coarsely

1 litre (4 cups) vegetable stock

1/2 cup (125ml) water

1/4 cup (60ml) lemon juice

1/4 teaspoon tabasco sauce

1/2 lebanese cucumber (65g), seeded, chopped finely

1/2 small red onion (50g), chopped finely

1 tablespoon light sour cream

Method

1.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add beetroot, apple, stock and the water; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until beetroot is tender, stirring occasionally.

2.Blend or process soup, in batches, until smooth. Stir in juice and sauce; refrigerate, covered, until cold.

3.Serve chilled soup topped with combined remaining ingredients.

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Ingredients

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