For the soup

  • 500g cooked beetroot, diced
  • 1tbs vegetable oil
  • 1 red onion, diced
  • 1 stick celery, diced
  • 700ml low salt vegetable stock
  • pinch of black pepper

For garnish

  • 30g fresh herbs (such as dill, chives or parsley)
  • 4tsp low fat Greek yogurt
  • 4tbs mixed seeds (such as sunflower or pumpkin seeds)


  1. 1

    Heat the vegetable oil in a pan and soften the diced onion and celery

  2. 2

    Add the cooked beetroot and stock, bring to the boil and simmer for 5mins. Season with black pepper and puree until smooth.

  3. 3

    Serve garnished with a swirl of yogurt, seeds and fresh herbs.

Nutritional Details

Each serving provides
  • Energy 620kj 148kcal 7%
  • Fat 6.4g 9%
  • Saturates 1.4g 7%
  • Sugars 13.0g 14%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 620kj/148kcal

Each serving provides

15.0g carbohydrate 14.2g fibre 6.3g protein One of your 5 a day

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