Borsch with crunchy mash | Reader's Digest Australia

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 1 large carrot
• ½ teaspoon lemon juice
• 1 bulb of fennel
• 500 g raw beetroot
• 1 litre vegetable stock, preferably homemade light or rich
• 750 g floury potatoes (e.g., russet), cut into small cubes
• ½ cup (125 ml) low–fat milk
• ⅓ cup (90 g) Greek–style yogurt
• 2 spring onions, finely chopped
• salt
• pepper
• chopped leaves from the fennel bulb, herb fennel or parsley to garnish