beetroot (6)

Beetroot soup


3 or 4 medium/large beet roots

350 ml stock

1 teaspoon of cumin

1 teaspoon of black pepper

200/250ml soja yoghurt natural

Juice of 1 lime

Preparation method

Start wrapping the red beets in aluminum foil, put them on a baking tray and place in the oven, at 180 degrees for about 3 hours or until they are roasted.

Remove the aluminum foil, let the beets cool down a little and remove the skin.

Cut the beets into pieces and put them in a blender. Add the cumin, lime juice and broth and grind well.

Add the yogurt and mix a little more.

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