Ingredients

The following ingredients have 2 Servings
  • 3 large beets, (14oz, 420gr) cooked, peeled
  • 1 medium potato, (5oz, 150gr)
  • 1 medium carrot, (3oz, 60gr)
  • 1 medium onion, (5oz, 150gr)
  • 2 cups chicken broth, (16oz, 500ml)
  • 2 bay leaves
  • 1 tsp paprika
  • 1/2 tsp thyme
  • 1 tbs Balsamic vinegar
  • 3 tbs tomato paste
  • 3 tbs Greek yogurt, to finish

Instruction

  • Cut all vegetables into small pieces.
  • Put vegetables, chicken broth, herbs and spices into a medium saucepan.
  • Bring to a boil, cover, reduce heat and simmer until vegetables are tender, about 20 minutes.
  • Remove and discard bay leaves.
  • Purée in blender or use an immersion blender.
  • Stir in tomato paste and vinegar, gently bring just to a boil.
  • Ladle into soup plates and serve, garnished with Greek Yogurt.