Ingredients:
• 4 cups beef stock
• 2 tbsp honey
• 4 large beetroot, peeled, and grated coarsely
• 1 tsp soya sauce
• ½ cup tomato puree
• ¼ cup malt vinegar
• 1 ½ cups EASIYO yogurt


Method:
Combine stock and beetroot in large saucepan.
Cover and cook over medium heat until tender, about 20-25 minutes.
Add vinegar, honey and soya sauce.
Cover and cook another ten minutes.

Add tomato puree and cook another ten minutes.
Divide into bowl’s, generously dollop with whisked yogurt and garnish with chopped parsley.


Variations/Comments:
Yogurt is an invaluable piquant addition to many soups, and can be used freely instead of cream or sour cream


SERVES 4-6