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Clover Classic Chilled Beet and Basil soup

Clover Classic Chilled Beet and Basil soup

Clover Classic Chilled Beet and Basil soup

Recipe by Zach Abrahams

·7 Whole Beetroot
-1T Salt
·  30g-40g (1 x punnet)  Fresh Basil
· 2 cups Clover Classic Plain dairy based snack
· 3 T Balsamic Vinegar
· 2 T Brown Sugar
1Add 6 of the beetroot to a large pot of salted, room temperature water and allow to come to the boil. Peel and grate the 7th beet and cool into the fridge for later. Turn down the heat to a fast simmer, until beetroot is cooked through. Pick the basil leaves off the stalks and add them to the cooking liquid while it cools. Make sure to keep at least 4 cups of the cooking liquid back for later.
Allow the beets to cool almost completely and then simply push the skins off with your fingers. Discard the skins and then roughly chop the beetroot up and add to a blender with the Clover Classic, basil leaves (keep some back for garnishing), balsamic vinegar, brown sugar, x3 cups cooking liquid (remove basil stalks) and seasoning.
Blend the soup until smooth and then taste to check the seasoning, if the soup is too thick, add another cup of the cooking liquid. 
Allow the soup to chill in the fridge for a few hours or overnight. Garnish with a drizzle of Clover Classic and the chilled grated beetroot. 

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