Chilled beetroot soup – made with love ♥
Here is another lovely creamy soup for you that can be eaten cold or warm. As beetroot’s available all the year-round, the making process is the same. When the cooking is done, just choose to put it straight on the table, or in the fridge to chill.
As for the majority of cream soups, start by frying roughly chopped onion (red ones if available) on some olive oil. My granny taught me always to salt the onions and believe me, you can taste the difference. When the onion is nice and glassy, add roughly chopped beetroot (washed and peeled). Stir for a few minutes, pour in soup stock to cover the veggies. Bring to the boil slowly, and let it simmer for 30 minutes, or until the beetroot is soft. Add seasoning, pepper, garlic powder and extra salt if needed. Leave it to cool until lukewarm.
Blend the soup with a stick blender or in the food processor. Put in the fridge to cool completely overnight. My family loves the combination of beetroot and Greek yogurt, but that’s just our preferred way of eating it.
Love is … when your family says that no one makes it better than you. Make this beautiful chilled beetroot soup with care for your loved ones.