• 1 onion, chopped
  • 1 tsp cumin seeds
  • 150g/5oz pota­toes, chopped
  • 400g/14oz beet­root, cubed
  • 750ml/3 cups veg­etable stock/broth
  • 1 tsp dried basil or oregano
  • 1 tsp lemon juice
  • 4 tb­sp fat free Greek yo­ghurt
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & cumin seeds in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er, ex­cept the Greek yo­ghurt.
  3. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles are cooked through. Blend to a smooth con­sis­ten­cy. Check the sea­son­ing and serve with a dol­lop of yo­ghurt in the mid­dle of each bowl.
  4. This soup has a fan­tas­tic vi­brant colour, which is con­trast­ed by a gen­er­ous dol­lop of white yo­ghurt.