Quick & Easy

Beetroot soup

Topped with a fiery cucumber salsa, this chilled beetroot soup makes a delicious summer lunch.
beetroot soup



1.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add beetroot, apple, stock and the water; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until beetroot is tender, stirring occasionally.
2.Blend or process soup, in batches, until smooth. Stir in juice and sauce; refrigerate, covered, until cold.
3.Serve chilled soup topped with combined remaining ingredients.

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