Iced Beetroot Soup

Iced Beetroot Soup

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Servings: 4
Calories: 301


  • 9 oz cooked beetroot
  • 1/2 medium-sized onion coarsely chopped
  • 2 medium-sized floury potatoes steamed or boiled in their skins until tender
  • 16 floz chicken stock
  • 2 tbsp dry white wine or dry vermouth
  • 1 lemon
  • 9 fl oz natural yoghurt
  • salt and pepper

garnish with:

  • 5 floz whipping cream
  • 1 tbsp chopped chives


  • Place the onion in a very large saucepan with 7 fl oz (200 ml) of the stock and the wine or vermouth, cover and boil gently over a low heat for 15 minutes. Remove the lid and increase the heat to moderately high to reduce the liquid for 2 - 3 minutes. Draw aside from the heat.
  • Peel the potatoes and beetroot, slice very thinly and add to the saucepan together with a further 9 fl oz (250 ml) of the stock, the lemon juice, a generous pinch of salt and some freshly ground pepper.
  • Beat well with a hand-held electric beater until smooth and creamy or put through a vegetable mill. Stir in the yoghurt and a little more salt to taste (the soup will taste less salty when chilled).
  • Pour into individual soup plates, cover with cling film and place in the refrigerator until just before serving, decorating the well chilled soup with a spoonful of whipped cream and some chopped chives.
Calories: 301 kcal
Carbohydrates: 34 g
Protein: 7 g
Fat: 15g
Saturated Fat: 9 g
Cholesterol: 54 mg
Sodium: 242 mg
Potassium: 876 mg
Fiber: 5 g
Sugar: 9 g
Vitamin A: 611 IU
Vitamin C: 40 mg
Calcium: 65 mg
Iron: 2 mg
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