Page title and description

Soups & stews
Chilled beetroot and yoghurt soup with allspice
Ingredients
- 5-6 small beetroot, peeled
- 1 onion, chopped
- 2 tbsp olive or sunflower oil
- 1 garlic clove, chopped
- 250ml vegetable or light chicken stock
- 1 tsp sugar
- 6 tbsp plain yoghurt and more for serving
- 2-3 tsp cider or wine vinegar
- 1-2 tsp ground allspice
- handful mint leaves, roughly chopped, to serve
- 3-4 spring onions, sliced, to serve
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
25 min
PT25M
-
Step 1
Finely grate 2 of the beetroot (if grating by hand, it is easier to part-grate 4 beets instead). Reserve them and cut remaining beets into even sized pieces. -
Step 2
In a large heavy pan, sweat the onion in the oil until soft but not coloured. Add the beetroot pieces and garlic and cook for a further minute. Add the stock, partly cover the pan and simmer for 20 minutes or so until the beetroot is soft. -
Step 3
Pour the mixture into a blender with the raw grated beetroot, sugar and some salt and whiz until puréed. Return to pan or mixing bowl (you aren't reheating the soup unless serving hot.) Add the 6 tablespoons yoghurt, vinegar, 1 teaspoon ground allspice and some black pepper. -
Step 4
Mix well and taste for seasoning: you may want to add more sugar, vinegar, allspice, salt or pepper. Chill until ready to serve. Divide soup between 4 bowls. Float a spoonful of yoghurt in each bowl, and sprinkle with chopped mint and spring onion before serving.