Beetroot and Chia Soup

Prep Time 10 min
Total Time 30 min
Serves 4
1 tbsp. extra virgin olive oil
1 onion, chopped
2 cloves garlic, finely sliced
4 x 250g packs booked beetroot in natural juices, roughly chopped, juices reserved
2 litres vegetable stock, made with 2 vegetable stock cubes
3 tbsp. chia seeds
3 large tablespoon beetroot powder
6 tbsp. Greek yoghurt
6 tbsp. horseradish
Dill sprigs to serve

Soup is the perfect winter warmer and makes a great replacement for high-calorie stodgy comfort food. The chia seeds provide a good dose of healthy omega 3 fats, which are essential for brain health and mood. Chia also comes with protein and fibre, both of which help to keep you feeling fuller for longer.

Heres how:

Heat the oil in a large pan and fry onion and garlic. Add chopped beetroot and juices along with the stock. Simmer for 5-7 minutes.

Take pan off heat, stir in chia seeds and beetroot powder. Let the soup cool slightly then blend soup until smooth with a hand-held blender.

Return to heat and warm through.

Combine Greek yoghurt and horseradish in a bowl. Dish the soup into a bowl and swirl in a spoonful of sauce and garnish with dill.

Image courtesy of Georgia Gold.