Beetroot soup with yogurt, orange and dill

Name: Beetroot soup with yogurt, orange and dill
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: a little olive oil spray; 1 small onion, chopped; 2 sticks celery, chopped; 1 tbsp tomato purée; ½ tsp ground coriander; 1 Kallo Organic Very Low Salt Vegetable Stock Cube made into 600ml hot stock; 1 x 250g pack Duchy Organic Cooked Beetroot, roughly chopped; 4 tbsp The Collective Straight Up Yoghurt; 1 small orange, zest; Cooks' Ingredients Dill Leaves, snipped

A vibrant soup packed with veg and topped with creamy yogurt and zesty orange.

3 out of 5 stars(1) Rate this recipe

Serves2
CourseStarter
Prepare10 mins
Cook40 mins
Total time50 mins

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Ingredients

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

Method

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