1. In a soup pot, add the beet cubes to vegetable stock and bring to the boil. Allow to cook gently for four minutes. 2. Take the pot off the heat and puree the soup with an immersion blender until smooth. Add the orange juice and the creme freche and allow to come to the boil again. If the soup is too thick, add 1/4 to 1/2 cup of water. 3. Season the soup with worcestershire sauce, salt and pepper. If preparing this dish ahead of time, allow the soup to cool and store it in the fridge. If you plan to eat it straight away, pour the soup into bowls. Stir a bit of salt through the yoghurt and, using a spoon, carefully create yoghurt spirals in the soup. ---------------------------------------------------------------------------
Nutrition
Ingredients
