Hot and hungry? This bright and fresh cooling soup will be hard to beet this summer.
INGREDIENTS:
fresh beetroot x 5-10
apple cider vinegar x 1/5 cup
maple syrup x 2 Tbsp
cucumber x 1/2
radishes x 1 packet
chives – x handful, chopped
dill – handful, chopped
water
medium-fat plain yogurt x 1 tub
(sour cream) x 1 cup (*optional)
salt + pepper – to taste
METHOD:
Peel and slice the beetroot; then cover well in water and boil for 30-40 mins.
Discard the beetroot (or save for salad) and add the vinegar and maple syrup to the pink stock.
Leave it to cool down to room temperature.
Meanwhile, cut the cucumber into thin quarters and the radishes into thin slices.
Add the cucumber, the radishes, the herbs and the dairy to the stock, and stir well.
Add salt and pepper to taste, as well as more vinegar and maple syrup if needed.
Chill in the fridge until serving time.
Enjoy this beautiful bright pink number on a hot summer day
MYHRU WELLNESS SCOOP: To big it up on the protein punch, add quarters of hard-boiled egg to each bowl before serving. Eggs are packed with vitamins B2, B6, B12 & D, as well as zinc, iron and copper. So enjoy in moderation (high cholesterol!) and make sure to source free-range locally farmed produce.
Cut the onion into thin quarter strips and simmer in water with a dash of maple syrup, until sticky.