Serves 2
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  1. Heat the oil in a large pan over a medium heat. Cook the onion and garlic for 4-5 minutes until softened, stirring occasionally.
  2. Add the pre-cooked beetroots, stock, harissa and cumin seeds.
  3. Bring to the boil, then reduce the heat and simmer, covered, for 15-18 minutes.
  4. Transfer to a food processor and blitz until smooth.
  5. Season to taste. Serve topped with mint, pomegranate seeds and yoghurt.

Nutrition Facts

Per serving: 160kcals, 8.4g fat (1.1g saturated), 20.4g carbs, 14.6g sugars, 3.5g protein, 3.7g fibre, 0.371g sodium.

Recipe courtesy of Aoife Howard