SERVES 4
PER SERVING
156 CALORIES
0.9G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30 MINUTES
1.2kg fresh baby beetroot
2 white onions, chopped
2 garlic cloves, crushed
1.2 litres vegetable stock
60ml red wine
salt and freshly ground black pepper
for the garnish
selection of cooked baby vegetables (e.g. carrots, turnips, peas)
low-fat natural yogurt
1 Wash the beetroot well and place in a large saucepan. Barely cover with water, bring to the boil and cook until tender. Allow to cool, then remove the outer skin. This should come away easily by rubbing it with your fingers or scraping with the back of a knife. Trim the tops and bottoms and chop the beetroot into dice.
2 Heat a large, non-stick saucepan, add the onions and garlic and dry-fry until soft. Add the diced beetroot and the vegetable stock, stir in the red wine and simmer for 20 minutes.
3 Pour the soup into a food processor and blend until smooth. Return to the pan and season to taste.
4 Spoon into dishes and garnish with the cooked baby vegetables and a blob of low-fat yogurt. Serve hot or cold.
TIP To save time buy precooked beetroot without vinegar
