The flavour of fresh beetroot is deliciously refreshing and lifts this soup out of the ordinary. However you can use an 810g can of sliced beetroot. Using a food processor to grate beetroot and chop apple and vegetables saves time. Serve this soup hot or chilled.

Preparation time is approximately 20 minutes

RECIPE INGREDIENTS
Beetroot 4 each medium – peeled & grated
Cabbage (red) 1 cup shredded
Onion (red) 1 medium – chopped
Chives 1 sprig finely chopped
Apple (Granny Smith) 1 large peeled, cored and sliced
Oil (Olive) 2 teaspoon
Tomato Puree 2 tablespoon
White Wine  optional  1/8 cup
Chicken Stock (massel powder)  4 cups
Yoghurt (natural) 200 g
3 bay leaves (remove before serving)

RECIPE STEPS
Heat oil in a large saucepan. Add onion and cook over a low heat for 4-5 minutes, stirring occasionally.

Add beetroot, apple, cabbage, stock, bay leaves, wine and tomato puree, bring to the boil, cover and simmer for 10 minutes. Add 100 gr of yoghurt and stir well. If serving hot, serve at once. If serving cold, allow to cool and then refrigerate for at least 2 hours.

To serve, ladle soup into four bowls and top each with a good dollop of remaining natural yoghurt. Swirl through with a fork and garnish with chives or parsley and a sprinkle of black pepper.

Additional information on the benefits of beetroot and Beetroot How To’s

(c) Maxine Wright:  Advanced Dip Naturopathy – Medical Herbalist – Nutritionalist – Iridologist – Hemaview Tech - Health Coach – Weight Loss counsellor – Massage Therapist – Beauty Therapist – Speaker.  Step Into Health Wellness Centre - facebook - twitter.