Chilled beetroot and onion soup

Serve this wholesome beetroot soup with a dollop of yoghurt and a sprinkle of chives.

Recipe «Chilled beetroot and onion soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 2 large white onions, chopped, 2 celery sticks, chopped, 1.4kg trimmed beetroot, washed, 1.5L vegetable stock , 2 tbsp fresh lemon juice, 2 tbsp chopped fresh continental parsley leaves, 1 tsp salt , Ground black pepper, to taste, Natural yoghurt, to serve, 1/2 bunch chives, cut into 2cm lengths.

Ingredients:

• 2 tbsp olive oil 
• 2 large white onions, chopped 
• 2 celery sticks, chopped 
• 1.4kg trimmed beetroot, washed 
• 1.5L vegetable stock 
• 2 tbsp fresh lemon juice 
• 2 tbsp chopped fresh continental parsley leaves 
• 1 tsp salt 
• Ground black pepper, to taste 
• Natural yoghurt, to serve 
• 1/2 bunch chives, cut into 2cm lengths 

Instructions

1. Heat the oil in a large saucepan over medium heat. Reduce heat to low and add the onions and celery. Cook, stirring occasionally, for 10 minutes or until the onions and celery are soft.
2. Meanwhile, put on rubber gloves and peel the beetroot. Cut into 2cm pieces.
3. Add beetroot and stock to the pan and increase heat to high. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour or until beetroot is very tender.
4. Place 1/4 of the soup in a blender and blend until smooth. Transfer to a large airtight container. Repeat with remaining soup. Add lemon juice, parsley, salt and pepper, and stir to combine. Place in the fridge for at least 3-4 hours to chill.
5. To serve, ladle the soup into serving bowls. Top with a dollop of yoghurt and sprinkle with chives.