Beet soup with spicy yogurt and thyme

Name: beet soup with spicy yogurt and thyme
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 5 raw beetroot in pot; 1 Goudrenet apple or another apple; 1 Red onion; 3 toe garlic; 2 el traditional olive oil; 1 liter tap water; 2 vegetable stock; 1 lemon cleaned up; 6 el mild yogurt; 2 tl green tabasco; 7,5 g fresh thyme

Creamy beet soup with thyme and spicy yogurt.

Ingredients

Kitchen Stuff

1 blender

Directions

Peel the beet and cut into pieces. Peel the apple, remove the core and cut the apple into pieces.
Chop the onion and finely chop the garlic.
Heat the oil in a soup pan and fry the onion and garlic for 3 minutes. Add the beet and apple and cook for 5 minutes on low heat. Change regularly.
Add the water and the bouillon tablets and bring to the boil. With the lid on the pan, simmer for 30 minutes on low heat.
Meanwhile, grate the yellow skin of the lemon, press out half and cut the rest into pieces.
Mix the yogurt with the tabasco and the lemon zest. Ris the leaves of the sprigs of thyme.
Puree the soup with the hand blender and season with the lemon juice, pepper and salt.
Divide the soup over 6 deep plates and put a spoonful of spicy yoghurt in it. Garnish with the thyme leaves and serve with the lemon slices.