Beetroot Soup

Ingredients

• 500g raw beetroot, peeled and diced
• 1 medium onion, diced
• 1 carrot, peeled and diced
• 2 cloves garlic, minced
• 1 litre low-sodium vegetable stock
• 1 tsp fennel seeds
• 1 tbsp balsamic vinegar
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh dill for garnish
• 2 tbsp low-fat natural yogurt for serving (optional)

Method

1. 1Heat olive oil in a large pot. Add fennel seeds and toast for 30 seconds until fragrant.
2. 2Add onion and carrot, cooking for 5 minutes until softened.
3. 3Add garlic and cook for another minute.
4. 4Add diced beetroot and vegetable stock. Bring to a boil.
5. 5Reduce heat, cover, and simmer for 25-30 minutes until beetroot is completely tender.
6. 6Remove from heat and blend until smooth.
7. 7Stir in balsamic vinegar and season with salt and pepper.
8. 8Serve hot, garnished with fresh dill and a swirl of yogurt if desired.