Chilled beetroot and onion soup

Serve this wholesome beetroot soup with a dollop of yoghurt and a sprinkle of chives.

The ingredient of Chilled beetroot and onion soup

1. 2 tablespoons olive oil
2. 2 large white onions, chopped
3. 2 celery sticks, chopped
4. 1.4kg (about 6 large) trimmed beetroot, washed
5. 1.5L (6 cups) Massel vegetable liquid stock
6. 2 tablespoons fresh lemon juice
7. 2 tablespoons chopped fresh continental parsley leaves
8. 1 teaspoon salt
9. Ground black pepper, to taste
10. Natural yoghurt, to serve
11. 1/2 bunch chives, cut into 2cm lengths

The instruction how to make Chilled beetroot and onion soup

1. Heat the oil in a large saucepan over medium heat. Reduce heat to low and add the onions and celery. Cook, stirring occasionally, for 10 minutes or until the onions and celery are soft.
2. Meanwhile, put on rubber gloves and peel the beetroot. Cut into 2cm pieces.
3. Add beetroot and stock to the pan and increase heat to high. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour or until beetroot is very tender.
4. Place 1/4 of the soup in a blender and blend until smooth. Transfer to a large airtight container. Repeat with remaining soup. Add lemon juice, parsley, salt and pepper, and stir to combine. Place in the fridge for at least 3-4 hours to chill.
5. To serve, ladle the soup into serving bowls. Top with a dollop of yoghurt and sprinkle with chives.

Nutritions of Chilled beetroot and onion soup

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