Beetroot And Butter Bean Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 red onion, chopped
400 g beetroots, peeled and diced
800 ml vegetable stock
400 g butter beans, rinsed and drained
1 orange, juice and zest of
1 lemon, juice of
2 tablespoons yoghurt (optional)

Preparation

Heat oil and soften the onion for 5 minutes.
Add beetroot and stir for a couple of minutes.
Add stock and bring to boil. Simmer for 40 minutes until tender.
Add beans, orange juice and zest and cook for 10 minutes.
Blend until smooth and add the lemon juice.
Serve with the yoghurt swirled in (if using).