Quick Beet Soup With Yogurt Recipe
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.
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