- 350g/12oz cooked, peeled beetroot, chopped
- 1 onion, grated
- 1 tsp grated horseradish
- 750g/1lb 10oz low-fat Greek-style yoghurt
- ½ tsp celery salt
- 1 tbsp cider vinegar
- ½ tsp ground black pepper
- up to 300ml/½ pint vegetable stock or milk
- 4 spring onions, finely chopped
- Blend the cooked beetroot, onion, horseradish, Greek-style yoghurt, celery salt, cider vinegar and black pepper in a food processor until smooth.
- Once at a desired consistency, use vegetable stock or milk to thin down the mixture.
- The soup can be served either hot or cold. If preferred hot, warm through on a low flame, being careful not to boil.
- Check for seasoning.
- To serve, pour into a warmed bowl and sprinkle with chopped spring onions.