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Wash the beetroot in cold water and place into a large saucepan.
Cover with 800 ml cold water. Bring to the boil slowly, then turn down the heat and very gently simmer for 35 minutes. It’s important that the soup doesn’t boil too rapidly. Remove from the heat and carefully take out the cooked beetroot. Leave to cool slightly.
Peel the beetroots, cut into quarters and place them in a clean saucepan. Pour over the vegetable stock, add the sugar and slowly bring to the boil. Remove from the heat and add the lemon juice, olive oil, vinegar, milk and natural yoghurt. Blend with the MQ9 hand blender until completely smooth.
Season to taste and chill for 2-3 hours.
To serve: Divide the soup between 4 soup bowls and garnish with diced beetroot, crumbled feta and mint leaves.
Wash the beetroot in cold water and place into a large saucepan.
Cover with 800 ml cold water. Bring to the boil slowly, then turn down the heat and very gently simmer for 35 minutes. It’s important that the soup doesn’t boil too rapidly. Remove from the heat and carefully take out the cooked beetroot. Leave to cool slightly.
Peel the beetroots, cut into quarters and place them in a clean saucepan. Pour over the vegetable stock, add the sugar and slowly bring to the boil. Remove from the heat and add the lemon juice, olive oil, vinegar, milk and natural yoghurt. Blend with the MQ9 hand blender until completely smooth.
Season to taste and chill for 2-3 hours.
