zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Beetroot soup with yogurt, orange and dill

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Beetroot soup with yogurt, orange and dill

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes

    Serves: 2

    Ingredients

    a little olive oil spray
    1 small onion, chopped
    2 sticks celery, chopped
    1 tbsp tomato purée
    ½ tsp ground coriander
    600ml hot stock, made using 1 Kallo Very Low Salt Vegetable Stock Cube
    250g pack Duchy Organic Cooked Beetroot, roughly chopped
    4 tbsp The Collective Straight Up Yogurt
    1 small orange, zest
    Cooks’ Ingredients Dill Leaves, snipped

    Method

    1. Heat a lidded heavy-based pan and spritz with the olive oil spray. Add the onion and celery and 1 tbsp water; cover. Cook for 30 minutes on a very low heat, stirring occasionally, until the veg is soft, adding a little more water if necessary.

    2. Stir in the tomato purée and coriander. Add ½ the hot stock and the beetroot; simmer for 5 minutes, until the veg is fully soft. Take off the heat; whizz until smooth using a hand blender. Add the remaining stock and heat through gently.

    3. Serve the soup in bowls and top with yogurt. Scatter over the orange zest and dill and fi nish with a grinding of black pepper.

    Your recipe note

    Edit your recipe note

    This recipe appeared in Waitrose & Partners Health, 'Fill up on Flavour' supplement, New Year 2020 issue

    Comments

    Average user rating

    3 stars

    Glossary