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