Warming Beetroot & Celery Soup


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

  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.