Sweet Roasted Beet & Raspberry Cream Soup

1. 1 Raspberriespack 250 g ≈ $4.00 100 g
2. 2 Beetroot≈ $2.50 per kg 150 g
3. 3 Plain yogurtpack 300 g ≈ $2.10 60 g
4. 4 Oranges≈ $3.77 per kg 90 g
5. 5 Fresh basilpack 30 g ≈ $2.50 30 g
6. 6 Cream 20%pack 500 ml ≈ $3.00 25 ml
7. 7 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wrap a whole beet² in foil and roast until tender (about 45–60 mins at 375°F/190°C)

2. Juice 1 orange⁴ (about ¼ cup juice)

3. Blend the roasted beet² and 1 cup raspberries¹ until smooth

4. Add the orange⁴ juice, ½ cup Greek yogurt, and 1 tbsp chopped basil; blend until fully combined

5. Stir in ½ cup heavy cream⁶ until silky

6. Chill the soup for at least 2 hours

7. Garnish with fresh⁵ basil leaves and a sprinkle of mint