- 1 tbsp caster sugar
- 1 garlic clove
- A large handful of mint, leaves only
- A large handful of flat leaf parsley
- 200g golden beetroot
- 2 tbsp Greek style yogurt
- 50g baby leaf spinach
- 3 onions
- A thumb of turmeric
- 1 lemon
- 1 cinnamon stick
- 1 tbsp olive oil
- 1 tsp salt + extra for seasoning
- 1 ltr boiling water
- 1.
Peel and slice the onions as thinly as possible. Place a large pan on a medium heat for 1 min. When warm, drizzle in 1 tbsp olive oil and add the onions and cinnamon stick with a large pinch of salt. Cook on a really low heat for 15 mins till the onions are soft but not coloured. Stir regularly.
- 2.
Whilst the onions are cooking, peel the turmeric root with a teaspoon then finely grate it. Peel and finely grate the garlic.
- 3.
Peel and coarsely grate the beetroot. Finely chop the mint leaves. Finely chop the parsley stalks and roughly chop the leaves. Finely shred the spinach leaves.
- 4.
When the onions have cooked for 15 mins, add 1 tsp caster sugar and cook for 2 mins. Add the garlic and turmeric and cook for a further 1 min, stirring. Boil the kettle.
- 5.
Add the grated beetroot to the pan. Pour in 1L boiling water and stir. Simmer for 10 mins.
- 6.
Put 2 heaped tbsp ypgurt into a bowl and stir through 1 tsp salt.
- 7.
After the soup has cooked for 10 mins, squeeze in the juice from the lemon and the spinach leaves. Add all but a couple of pinches of the herbs and taste the soup. Add some salt and pepper if you think it needs it but remember the yogurt is salty.
- 8.
Ladle the soup into a couple of warm bowls. Top with a dollop of the salted yogurt each and finish with a scattering of the reserved herbs.
- 9.
- Tip
Eat & Keep
This soup will keep in the fridge for up to 3 days or you can freeze it for up to 3 months (minus it's topping). Simply divide into individual tubs, cool and then seal and chill or freeze. Defrost overnight and make sure it's piping hot all the way through when it's reheated. - Tip
Yo-Yogurt You can add all the yogurt to this recipe but it may affect the nutritional values. Alternatively top your morning granola with the yogurt, a swirl of honey and a handful of berries.