Chilled beetroot soup

Ingredients

1 onion, chopped finely
1 carrot, chopped finely
1 tsp Schwartz Easy Garlic
100 g (4 oz) leek, chopped finely
275 g (10 oz) cooked beetroot (not in vinegar), chopped finely
750 ml (1 pt 6 fl oz) chicken stock
2 tbsp Schwartz Dill

Heat a little oil in a pan, add onion, carrot and garlic and cook for 5 minutes. Add leek, beetroot and chicken stock, bring to boil and simmer for 15 minutes. Stir in dill and cook for a further 5 minutes, or until vegetables are tender. 

Leave to cool slightly. Blend until smooth. Chill well.

(serves 4)

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