BEETROOT SOUP

Starter

Beetroot is known for its blood cleansing and strengthening properties and value in treating anaemia, poor circulation, leukaemia, heart disease and high cholesterol levels. It may also help to strengthen the immune system and guard against cancer.

Beetroot is fairly low in calories, yet high in calcium, potassium, iron and folic acid, betacarotene and vitamin C.

Serves 4

1 kg / 2¼ lbs beetroot, washed and trimmed, reserving a few young leaves
5 spring onions, chopped
1 clove garlic, crushed
2 sticks celery, chopped
1 tbsp rapeseed oil
½ tsp caraway seeds
1½ litres / 55 fl oz good quality fresh (or vacuum packed) vegetable stock
1 lemon, juiced
400 ml / 14 fl oz plain, low fat, bioactive yogurt

For the garnish

2 tbsp finely chopped dill

1. Cook spring onions, celery, beet leaves, caraway seeds and garlic gently in oil until soft, then add stock and continue to cook gently for 10 minutes.
2. Place beetroot in another pan with enough water to cover, bring to boil and simmer gently for 30 minutes until just tender.
3. Drain and cool beetroot, then remove skins and cut beetroot into chunks.
4. Place beetroot with other vegetables and stock in a blender and process until smooth.
5. Return mixture to pan and heat thoroughly.
6. Meanwhile mix lemon juice into yogurt.
7. Serve soup immediately in hot soup bowls with a swirl of yogurt mixture on top.
8. Garnish with finely chopped dill.