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Beetroot soup with yogurt, orange and dill
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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
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.
This recipe appeared in Waitrose & Partners Health, 'Fill up on Flavour' supplement, New Year 2020 issue
Typical values per serving:
This recipe was first published in January 2020.