Cream of beetroot soup with garlic croutons

Ingredients

• 550 g Beets
• 1 head Onion
• 4 clove Garlic
• 5 g Oilve oil
• 20 g Balsamic vinegar
• 120 g Greek yogurt, low fat
• 2 pinch Salt
• 2 pinch Black pepper, ground
• 100 g Bread, whole-wheat, cubed

Method

1. 1. Preheat the oven to 180°C. (356 F)
2. 2. Wash the beetroot, wrap in aluminium foil and roast in the preheated oven until tender.
3. 3. For the croutons, fry the bread cubes in an oiled pan with 2 cloves of pressed garlic.
4. 4. Peel and dice the beetroot.
5. 5. For the soup, fry the diced onion in a pan in a little oil until it becomes translucent.
6. 6. Add the other 2 cloves of pressed garlic, and finally the beetroot cubes.
7. 7. Add enough water to cover the beetroot, season with salt and pepper and boil for 15 minutes.
8. 8. Remove from the heat and blend it with a hand blender.
9. 9. Add the yogurt and return to the heat to boil.
10. 10. When it's ready, serve in plates with the croutons.