Warming Beetroot & Celery Soup

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
100g FAGE Total Greek Yoghurt
500g raw beetroot, finely chopped
1 tsp olive oil
2 cloves garlic, crushed
1 tsp Dijon mustard
1 ltr vegetable stock
2 sticks celery, chopped
Salt & pepper, to taste

>60'
Serves 4
INSTRUCTIONS
  1. Chop the beetroot and combine with the oil and garlic.
  2. Preheat the oven to Gas Mark 6 / 200°C.
  3. Roast the beetroot in a baking tin for 1 hour.
  4. Meanwhile, stir the mustard into the vegetable stock and bring to the boil in a large pan. Add the celery and simmer for 15 minutes.
  5. Combine the celery mixture and the roasted beetroot and blend in a blender or liquidiser. Season to taste.
  6. Divide the mixture between serving bowls and finish with a dollop of yoghurt.

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