Red Hot Tomato & Beetroot Soup

Red Hot Tomato & Beetroot Soup

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Serves 4

1 pt for the full recipe (original points)

low fat cooking spray

1 large onion, chopped

1 garlic clove, crushed

225 g (8oz) raw beetroot, grated or finely sliced

225 g (8oz) fresh tomatoes, skinned & roughly chopped

300 ml (1/2 pt) tomato juice

1 tbsp tomato puree

1 tsp ground cumin

1 tsp ground cinnamon

600 ml (1pt) hot vegetable stock

salt & freshly ground black pepper

4 tbsps low fat plain yogurt

soy sauce, to drizzle

Spray a non-stick pan with low-fat cooking spray. Add the onion, garlic & beetroot. Cover & cook gently for 10 mins, shaking the pan occasionally.

Add the tomatoes, tomato juice, puree, spices & stock. Cover & bring to the boil. Reduce the heat & simmer gently for 15 mins of until the vegetables are tender. Season well.

Puree in a liquidiser until very smooth. Adjust the seasoning to taste. Reheat gently & ladle into warmed bowls. garnish with a tablespoon of yogurt & a drizzle of soy sauce.

Notes

For added convenience, replace the fresh tomatoes and tomato juice with a 400g can chopped tomatoes.

For a fruity note, add 1 medium cooking apple, peeled, cored and chopped when you add the tomatoes. Garnish with thinly sliced eating apple. (Add additonal points)