Beetroot And Orange Soup

450 g/1 lb raw beetroot, peeled and diced
1 large onion, peeled and chopped
finely grated rind and juice of 3 oranges
1 bay leaf
1.2 litres/2 pints stock
salt
freshly ground black pepper
150 ml/1/4 pint plain low-fat yogurt
1 orange, sliced, to garnish

Put the beetroot in a pan with the onion, orange rind and juice, bay leaf, stock, and salt and pepper to taste.

Bring to the boil, then lower the heat, cover and simmer for 1 hour until the beetroot is tender.

Work the soup to a purée through a sieve, or in an electric blender. Return to the rinsed-out pan, then bring to the boil. stirring occasionally.

Taste and adjust the seasoning. Stir in the yogurt and serve hot or chilled, garnished with orange slices.

SERVES 4 to 6