Up Beet Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and celery, and cook for 5 minutes or until softened.

Step 2

Add the cumin, coriander and chilli, then add the beetroot/beef and pour in 1.5l/ 52 fl oz/ 6 cups water. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the beetroot is just tender.

Step 3

Transfer the mixture to a blender or food processor and whizz until smooth. Add the ground almonds and whizz again. Add the lemon juice and season with salt and plenty of pepper.

Step 4

Divide the soup among four freezerproof containers and freeze for up to 3 months any that you don't want to eat soon. Defrost overnight in the fridge. Reheat a portion before you go to work and transfer to a vacuum food flask—or reheat it at work. Pack the yogurt to take with you.