Clodagh Mckenna Beetroot soup with yoghurt and edible flowers recipe on This Morning

Clodagh Mckenna served up a tasty beetroot soup with yoghurt and edible flowers on This Morning.

The ingredients are; 400g Beetroot , 2 celery stalks, finely chopped , 1 shallot, diced , 1 tbsp sherry vinegar , 1 litre vegetable stock , juice of 1 lemon , sea salt and freshly ground black pepper and natural yoghurt to serve.

See recipes by Clodagh in her book titled : In Minutes: 10, 20, 30 – How much time do you have tonight? available from Amazon now.

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