Beetroot and yogurt crème of soup
Ingredients (serves 1)
- 1 cooked small beetroot
- 1 high protein yogurt (lactose free in case of intolerance)
- 20 g skimmed milk powder (lactose free in case of intolerance)
- 1 tbs extra virgin olive oil
- 2 or 3 walnuts
- 2 fresh mint leaves (optional)
- Salt (restrict in case of hypertension and / or fluid retention)
Method
- 1. Reserve a small part of the yogurt for the presentation.
- 2. Mix the remaining yogurt with the pow-dered milk, olive oil and salt.
- 3. Cut the beet into dices and chop the wal-nuts lightly.
- 4. Add them to the mixture.
- 5. Blend until obtaining a homogene-ous and fine texture.
- 6. Serve and decorate with the re-served yogurt and fresh mints on top.
