Hot pink beetroot soup & spiced yoghurt recipe | WW TASTE

Ingredients

• ½ cup olive oil
• 2 large onions, finely chopped
• 2 T garlic, finely chopped
• 250 g celery, chopped
• 2 kg whole beetroot, trimmed, peeled and chopped into 5 cm chunks
• 1½ t cumin seeds, toasted
• 1½ t dried chilli flakes
• sea salt and freshly ground black pepper, to taste
• 2 litres vegetable stock
• 250 g crème fraîche
• For the spiced yoghurt:
• 1 t cumin seeds, toasted
• 1 t coriander seeds, toasted
• ½ t smoked paprika
• ¾ cup double-cream plain yoghurt
• 1 T olive oil