Yoghurt recipes Archives

Yoghurt recipes

Butternut-and-coconut crème brûlée

30 minutes

Sweet treat

Vanilla yoghurt with granadilla jellies

10 minutes

Fish recipes

Herbed hake polpettes with dill yoghurt and homemade pickles

15 minutes

Indian recipes

Paneer with spinach-yoghurt sauce

20 minutes

Lunchbox recipes

Flavourburst™ plum, oat and yoghurt muffins

25 minutes

Cauliflower recipes

Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

20 minutes

Brinjal recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Hot pink beetroot soup with spiced yoghurt

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2–3 hours

Ingredients

½ cup olive oil
2 large onions, finely chopped
2 T garlic, finely chopped
250 g celery, chopped
2 kg whole beetroot, trimmed, peeled and chopped into 5 cm chunks
1½ t cumin seeds, toasted
1½ t dried chilli flakes
sea salt and freshly ground black pepper, to taste
2 litres vegetable stock
250 g crème fraîche

For the spiced yoghurt:

1 t cumin seeds, toasted
1 t coriander seeds, toasted
½ t smoked paprika
¾ cup double-cream plain yoghurt
1 T olive oil

Method

1. Heat the olive oil in a large saucepan, then add the onion, garlic and celery and simmer for 15 minutes over a medium heat, stirring.

2. Add the beetroot, cumin seeds, chilli flakes, salt and pepper and cook for a further 15 minutes, stirring continually.

3. Add the vegetable stock and cook until the beetroot has softened enough to be easily pierced with a fork. This could take 2–3 hours over a low to medium heat. Keep an eye on the pot and stir occasionally. You may need to cook it longer and add more water if necessary.

4. Once the beetroot is soft, remove from the heat and allow to cool a little before blitzing it with a handheld blender until smooth but still quite thick. Stir in the crème fraîche and blitz again. The beetroot soup will transform into a gorgeous hot pink colour.

5. To make the spiced yoghurt, dry-fry the cumin and coriander seeds over a medium heat until fragrant. Transfer to a pestle and mortar and grind with the paprika until fine. Add the spices and olive oil to the yoghurt and mix well.

6. Serve the soup with a dollop of spiced yoghurt.

Browse more soup recipes here.

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Baked yoghurt

Fried yoghurt bread

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Butternut-and-coconut crème brûlée

Gut-friendly yoghurt bark

Vanilla yoghurt with granadilla jellies

Herbed hake polpettes with dill yoghurt and homemade pickles

Paneer with spinach-yoghurt sauce

Flavourburst™ plum, oat and yoghurt muffins

Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Hot pink beetroot soup with spiced yoghurt

Hot pink beetroot soup with spiced yoghurt

Ingredients

Method