Beetroot soup on the quick




  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 or milk 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.