Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
For the soup
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500g cooked beetroot, diced
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1tbs vegetable oil
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1 red onion, diced
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1 stick celery, diced
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700ml low salt vegetable stock
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pinch of black pepper
For garnish
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30g fresh herbs (such as dill, chives or parsley)
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4tsp low fat Greek yogurt
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4tbs mixed seeds (such as sunflower or pumpkin seeds)
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1
Heat the vegetable oil in a pan and soften the diced onion and celery
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2
Add the cooked beetroot and stock, bring to the boil and simmer for 5mins. Season with black pepper and puree until smooth.
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3
Serve garnished with a swirl of yogurt, seeds and fresh herbs.