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500ml (1 pint) stock 1 small onion, finely chopped 150g (6 oz) cooked beetroot, coarsely chopped 3 level tsp cornflour or arrowroot 125ml (¼ pint) milk 1-2 tblsp horseradish sauce salt & black pepper 1 carton natural yoghurt |
Meat-free Gluten-free Low-fat Egg-free Nut-free Sugar-free |
Cook the onion in the stock until soft, about 5-7 minutes. Add beetroot and bring to the boil. Turn off the heat.
Blend the cornflour or arrowroot with milk to a smooth cream. Pour in a steady stream into the pan, stirring continuously until the mixture thickens.
Add horseradish sauce, salt and pepper. Simmer for 2 minutes. Serve with 2 tblsp yoghurt swirled into each serving.
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