1 medium onion, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
500g beetroot, peeled, chopped
1 Royal Gala apple ,peeled, chopped
3cm piece fresh ginger, peeled, chopped
½ teaspoon ground cumin
800ml reduced-salt vegetable stock
4 tablespoons reduced-fat plain yoghurt, to serve
Basil leaves, to garnish

1 Spray a large saucepan with olive oil and set over medium heat. Sauté onion, celery, garlic and beetroot for 5 minutes, or until softened.

2 Add the apple, ginger, cumin and stock to the pan. Bring to the boil, then reduce heat to low. Cover, simmer for 35 minutes.

3 Blend the soup until smooth. Ladle into four serving bowls, top each with a swirl of yoghurt and a few basil leaves, to garnish.

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