Beetroot Consommé Recipe

A healthy beetroot recipe for the weight-conscious
Yield: 6    Preparation Time:     Cooking Time:
This is a chilled soup, a variation of the traditional gazpacho and ideal for slimmer’s as no fat is used for the cooking.


700g raw beetroot, peeled and chopped
1 cucumber, peeled and diced
1 tablespoon red wine vinegar
10 large spring onions, chopped
1 clove of garlic, crushed
2 ½ pints of water
1 tablespoon lemon juice
Orange zest strip, 2 inch
A few parsley stalks
1 bay leaf
1 sprig of thyme
Salt and freshly milled black pepper

For the garnish;
5fl oz natural or low fat yoghurt
2 tablespoons snipped chives

Recipe Instructions

Prepare the soup.
Put water in a large saucepan and add the beetroot, spring onions, thyme, garlic, parsley, bay leaf and orange zest.  Bring the water to the boil and then reduce the heat and let the mixture simmer for 1 hour uncovered.  Add the cucumber and let the soup simmer for another 10 minutes.

Finish off the soup.
Drain the soup through a sieve, add the vinegar and lemon juice and season with salt and black pepper.  Place in the refrigerator and let it chill.

Serve with yogurt and garnish with the snipped chives.