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“i found this recipe in a sunday magazine and just had to share it with others”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. put the prepared beetroot into a large pan with the spring onions,thyme,garlic,parsley,bay leaf and orange rind,.
  2. pour in the water and bring to the boil then simmer for 1 hour.
  3. peel and chop the cucumber and add to the soup and cook for a further 10 mins,.
  4. pour the soup into a large bowl through a sieve and leave to fully drain through
  5. serve with plain yoghurt and chives.

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