Quick Beet Soup With Yogurt Recipe
Life is worthy only if you live to eat and drink and this Canadian recipe of Quick Beet Soup With Yogurt makes it more worthwhile. It is served as a delicious Appetizer. Use the freshest of Vegetable available to get a flavorful Quick Beet Soup With Yogurt. Try your hand at this Canadian recipe of Quick Beet Soup With Yogurt, which makes you keep asking for more. This Quick Beet Soup With Yogurt recipe is sure to sweep you off your feet!
Ingredients
2 tbsp olive oil 25 mL
1 onion, finely chopped
2 cloves garlic, minced
2 cans sliced beets
1 can tomatoes
1 can beef broth
1 cup water 250 mL
2 tbsp apple cider vinegar or cider vinegar 25 mL
1 tsp caraway seeds 5 mL
Salt and pepper
1/2 cup plain yogurt 125 mL
Directions
In large heavy saucepan, heat oil over medium high heat; cook onion and garlic, stirring, for 3 minutes or until softened.
Stir in beets, tomatoes, beef broth, water, vinegar and caraway seeds; bring to boil.
Reduce heat to medium low; cover and simmer for 15 minutes.
In blender or food processor, puree soup in batches until smooth.
Return to pan and reheat if necessary; season with salt and pepper to taste. (Soup can be cooled and frozen for up to 1 month; thaw and reheat.)
To serve, ladle into soup bowls; swirl 1 tbsp (15 mL) yogurt into each.
Stir in beets, tomatoes, beef broth, water, vinegar and caraway seeds; bring to boil.
Reduce heat to medium low; cover and simmer for 15 minutes.
In blender or food processor, puree soup in batches until smooth.
Return to pan and reheat if necessary; season with salt and pepper to taste. (Soup can be cooled and frozen for up to 1 month; thaw and reheat.)
To serve, ladle into soup bowls; swirl 1 tbsp (15 mL) yogurt into each.
