Beetroot and Mint Soup with Yogurt and Chilli Oil
Beetroot is an excellent source of folic acid as well as fibre, manganese and potassium. It tastes pretty good too.
6 people
5 minutes
10 minutes
Ingredients
- 4 - Beetroot
- 1 pinch Black Pepper
- 2 cloves Garlic peeled
- 1 tbsp Greek Yoghurt to serve
- 1 litre Hot Water
- 1 - Lemon juice only
- 200 ml Olive Oil
- 2 - Red Chilli
- 1 pinch Salt
- 3 tbsp Soy Sauce
- 3 - SuperValu Avocado
- 2 cm SuperValu Fresh Ginger
- 1 bunch SuperValu Fresh Mint
- 3 - SuperValu Large Flat Mushrooms
Method
- Pour the olive oil into a small pan and warm it gently over a low heat for 5 minutes. Pierce the chillies a couple of times with a sharp knife and drop them into the warm oil. Leave to cool, then pour into a clean jar. The oil is ready to use straight away, but will keep in a cool, dark place for 3 weeks. The oil does get hotter the longer you leave it!
- Wearing plastic gloves to protect your hands from staining, peel the beetroot and place them in a blender.
- Halve the avocados, remove the stones and scoop out the flesh, then place in the blender with the beetroot.
- Pick off the best leaves from the mint stalks and add to the blender along with the rest of the ingredients except the yogurt. Whizz until very smooth.
- Pour into bowls, then add a swirl of yogurt and a few mint leaves and drizzle with some of the chilli oil.
