INGREDIENTS:

  • 1 onion, chopped
  • 1 stick cel­ery, chopped
  • 1 car­rot, chopped
  • 400g/14oz tinned chopped toma­toes
  • 500ml/2 cup veg­etable stock/broth
  • 2 bay leaves
  • 200g/7oz cooked beet­root, grat­ed
  • 4 tb­sp fat free Greek yo­ghurt
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & cel­ery in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er, ex­cept the beet­root & Greek yo­ghurt. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles are ten­der. Re­move the bay leaves, blend the soup to a smooth con­sis­ten­cy and re­turn to the slow cook­er. Add the grat­ed beet­root and warm through for 20-30 min­utes. Sea­son and serve with a dol­lop of Greek yo­ghurt in the mid­dle of each bowl.
  3. You could add lemon wedges to this soup when you serve.

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