Beetroot soup with yogurt, orange and dill
Waitrose and Partners

Beetroot soup with yogurt, orange and dill

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

    • 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

    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 finish with a grinding of black pepper.

    Nutritional

    Typical values per serving when made using specific products in recipe

    Energy

    817kJ/ 195kcals

    Fat

    6g

    Saturated Fat

    2.4g

    Carbohydrates

    24g

    Sugars

    17g

    Fibre

    6.6g

    Protein

    6.7g

    Salt

    0.73g

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