Beetroot Soup

Ingredients

• 1kg fresh raw beetroot
• 2 large carrots trimmed & peeled
• 2 sticks celery
• 1 medium onion, peeled
• 1 clove garlic, peeled
• 5 tbsp olive oil
• 1.5ltrs of vegetable stock
• 1 lemon, juiced
• 400ml natural yogurt

Method

1. Grate carrots, beets, and onion. Thinly slice celery and crush garlic.
2. Heat oil in large pan and sweat off vegetables for around 10 mins.
3. Add stock and bring to boil. Reduce heat to simmer and cook covered for 40 mins.
4. Cool slightly to blend in food processor. Strain into a clean saucepan and return to simmer.
5. Stir lemon juice into yogurt.
6. Serve with croûtons and a swirl of lemon yogurt.