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Beetroot Soup with Spiced Yoghurt December 11, 2011

 

Hi everyone. Beetroots are in season at the moment. I came across some fresh ones at the farmer’s market in Howth. So I said I’d give this recipe a shot. To be honest I’m not really sold on it but I thought I’d share it with you. I just think it’s too sweet. I was trying to think of what to add that would make it more savoury but couldn’t really think of anything. I’d be interested in any suggestions that you have.

I got this recipe from the Simply Enjoy Weight Watchers cookbook. I made a few ammendments to it. I chopped the betroot into segments and roasted them with some low cal spray, red onions, balsamic vinegar and whole garlic cloves at about 200 degrees celsius for about 45 minutes until the betroots are tender.

Propoints value per recipe 7

Serves 6

1 Propoint per serving

Ingredients

Calorie controlled cooking spray

1 large onion, chopped

2 carrots, peeled and sliced

800g uncooked beetroot, trimmed, peeled and cut into bit size pieces

2 teaspoons cumin seeds

1.5 litres of vegetable stock

finely grated zet of 1 large orange

1 teaspoon caraway seeds

6 tablespoons low fat natural yoghurt

Salt and freshly ground black pepper

3 tablespoons balsamic vinegar

5 cloves of garlic

Method

1.  Heat a large, heavy based, non-stick saucepan. Spray with the cooking spray and cook the onion for 5 minutes, stirring regularly. Add the carrots and half of the cumin seeds then cook over a medium heat for another 2 minutes.

2. Add in the roasted beetroot and pour in the stock. Bring to the boil then reduce the heat and simmer for 30 minutes or until the vegetables are very tender. Using a blender or hand held blender, whizz until almost smooth. Season to taste, add half of the orange zest, and reheat, if necessary.

3. Meanwhile, toast the remaining cumin and caraway seeds in a dry non stick frying pan for a minute or so until they smell aromatic.

4. Divide the soup between six bowls then top with a spoonful of yoghurt and scatter over the remaining orange zest and toasted spices.

Tip: When you are chopping up the betroot use rubber gloves to prevent your hands staining.

 

2 Responses to “Beetroot Soup with Spiced Yoghurt”

  1. dizario Says:

    The same Russian dish? My relatives, when the come to me for the weekend, cook this dish in another away: Medium-sized cucumbers, Bunch of onions, Bunch of dill, Boiled Eggs and beet of course. It turns out very tasty 🙂


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