Orange And Beetroot Soup With Iced Yoghurt Cubes.

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 200 g plain yogurt
• 1/4 cup chopped chives
• 500 g small beetroots, scrubbed and trimmed
• 6 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon thyme, chopped
• 1/2 teaspoon salt and pepper
• 1 teaspoon balsamic vinegar
• 1/2 orange, juice of
• 1 tablespoon orange zest
• 1 liter vegetable stock
• 3 tablespoons single cream

Recipe

• 1 mix yoghurt and half the chives. spooninto an ice cube tray and freeze until solid.
• 2 place beetroot on a pan, cover with water and boil for 45 mins or until easy to pierce with a knife.
• 3 when cool remove skins and chop.
• 4 heat olive oil and add onion, garlic, thyme, salt and pepper. saute for 10 mins then add beetroot, vinegar, zest and stock.
• 5 simmer for 10 mins then puree. stir in cream and season if needed.
• 6 transfer to bowls/cups and drop a yoghurt cube in each one and sprinkle with the remaining chives.