Cindy's Fresh Beet Soup with Yogurt
Ingredients
- 5 kg (10 lbs) fresh beets
- 5 large onions, chopped
- ¼ cup (75 ml) oil
- 1 cup (250 ml) lemon juice
- ½ cup (125 ml) horseradish
- 5 large carrots, chopped
- 5 cups (1.25 l) stock
- 10 cups (2.5 l) water
- Salt and pepper, to taste
- Plain yogurt for serving
Directions
- In a large stock pot over medium-low heat, sauté the onions in oil
- Wash and trim the beets, and cut them into 1-inch pieces – add to the pot
- Add water and/or stock and bring to a boil, reduce the heat to a simmer and cook beets for approximately 20-30 minutes
- Once partially cooked, add chopped carrots
- Once the root vegetables are cooked all the way through, add lemon juice and horseradish
- Remove the pot from the heat and allow it to cool slightly before puréeing the soup (You can use a handheld blender or work in batches)
- Season with salt and pepper
- Add extra water or stock until your desired thickness is achieved
- Serve with a dollop of yogurt
A little more about this recipe...
Adapted from Anne Lindsay’s The Lighthearted Cookbook, this recipe is hearty and tangy, and a great way to enjoy the bounty of root vegetables in the fall at a very affordable price.
The recipe is easily made smaller, but it freezes well too (without the yogurt).
