Ingredients

• 1 tbsp olive oil
• ¼ red onion
• chopped
• 2 beetroot
• peeled and sliced
• 100ml/3½ fl oz chicken stock (vegetarians may substitute vegetable stock)
• 1 tbsp fresh parsley
• chopped
• 1 tbsp canned borlotti beans
• rinsed and drained
• salt and freshly ground black pepper
• 1 tbsp Greek yoghurt
• to serve

Directions

• Heat the olive oil in a pan over a medium heat. Add the onions and then sauté for 3-4 minutes
• until softened.
• Add the beetroot
• stock
• fresh parsley and borlotti beans and bring to the boil. Reduce the heat to simmer gently for 10 minutes
• or until the beetroot has softened and iscooked through. Season
• to taste
• with salt and freshly ground black pepper
• then blend with a hand blender until smooth.
• To serve
• pour into a bowl and garnish with a tablespoon of Greek yoghurt.