A sweet and savoury delight loaded with delicious goodness.
Combine the beets, orange juice and stock in a large saucepan over high heat. Season and bring to a gentle boil.
Cover, reduce the heat to medium-low, simmer gently for 1 hour, or until the beets are tender.
Remove from the heat. Cool for ten minutes, add the Metamucil and stir.
Puree until smooth.
Pour the soup into serving bowls, dollop with yoghurt and serve immediately.
Recipe created by Kim McCosker with Metamucil.
Trending This Week