2 beetroots, 1 potato, 1/2 pint vegetable stock, 1 tsp mustard, 3 tbsp Rachel's Organic Greek yoghurt.
Serves: 4 Preparation: 1 hour
Beetroot is the perfect vehicle for spicy, tangy flavours and this combination of creamy soup and mustard yoghurt is one of the loveliest I have discovered in quite some time. I happened to be dressing a potato and beetroot salad with honey mustard dressing when suddenly inspiration struck!
1) To prepare the beetroot, wash it and slice off the stalks and leaves. Roast in the oven for 30 minutes.
2) Peel and dice a potato and simmer until soft in the vegetable stock. Strain the potato, retaining the stock. I like to grate a little ginger in with the potatoes to give the soup an extra kick, but this is optional.
3) Carefully peel the beetroot with the nick of a knife, then puree it, along with the potato in a blender. Gradually add the vegetable stock until the desired consistency is reached (I think this works best as a fairly thick, creamy soup but if you want to stretch it further, or prefer it thinner that's up to you!) and return to the pan to keep warm whilst you prepare the yoghurt.
4) Stir the mustard into the yoghurt, and swirl into the soup to serve.