4 medium beetroot (beet) peeled & grated
1 cup red cabbage shredded
1 medium onion chopped
1 apple peeled, cored and sliced
2 tsp olive oil
2 tbsp tomato puree (paste)
1/2 cup white wine
4 cups chicken stock
200 g low fat yoghurt
1 cup red cabbage shredded
1 medium onion chopped
1 apple peeled, cored and sliced
2 tsp olive oil
2 tbsp tomato puree (paste)
1/2 cup white wine
4 cups chicken stock
200 g low fat yoghurt
method
1. Heat oil in a large saucepan.
2. Add onion and cook over a low heat for 4-5 minutes, stirring occasionally.
3. Add beetroot, apple, cabbage, stock and tomato puree, bring to the boil, cover and simmer for 10 minutes.
4. Add wine. 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 yoghurt.
Swirl through with a fork and garnish with chives or parsley
2. Add onion and cook over a low heat for 4-5 minutes, stirring occasionally.
3. Add beetroot, apple, cabbage, stock and tomato puree, bring to the boil, cover and simmer for 10 minutes.
4. Add wine. 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 yoghurt.
Swirl through with a fork and garnish with chives or parsley
serving amount
serves 4
rate this recipe
9.8
out of 10
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