Beetroot Soup

Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 3 hours (mostly hands-off)

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Ingredients

• 3 to 4 medium/large beetroot
• 350 ml vegetable stock
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 200–250 ml natural soy yogurt
• Juice of 1 lime

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Preparation Method

1. Roast the Beetroot:
   • Preheat the oven to 180°C (350°F).
   • Wrap each beetroot individually in aluminum foil and place them on a baking tray.
   • Roast for about 2 ½ to 3 hours, or until the beets are tender (test with a fork).
   • Remove from the oven, carefully unwrap, and allow the beets to cool slightly.
2. Peel the Beets:
   Once the beets are cool enough to handle, remove the skins by gently rubbing them off with your hands or a paper towel.
3. Blend the Soup:
   • Cut the roasted beets into chunks and place them in a blender.
   • Add the vegetable stock, cumin, lime juice, and black pepper. Blend until smooth and creamy.
4. Incorporate the Yogurt:
   • Add the soy yogurt to the blender and pulse briefly to combine. Adjust the amount of yogurt to achieve your desired creaminess.
5. Taste and Adjust:
   • Taste the soup and add more lime juice, cumin, or pepper if needed.
6. Serve:
   • Serve the soup warm or chilled, garnished with a dollop of yogurt, a drizzle of olive oil, and fresh herbs like dill or parsley, if desired.

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Tips and Variations

• Quick Version: Use pre-cooked beetroot (unsweetened) to save time.
• Optional Garnishes: Top with roasted pumpkin seeds, crumbled feta, or a sprinkle of smoked paprika.
• Make it Heartier: Add a cooked potato or carrot to the blender for a thicker consistency.