Beetroot really is a superfood with plenty of scientifically-backed health benefits including links to improving cardiovascular health, exercise performance, enhanced brain function and liver detoxification. Here this vibrant root vegetable is blended with butter beans for a protein boost - perfect for a low fat, super healthy lunch.

4 portions

Ingredients:

• 1 medium onion, chopped

• 1 clove of garlic, chopped

• 700g of raw beetroot, peeled and chopped

• 400g tin of butter beans, drained

• 800ml vegetable stock

• Juice of one lemon

• Small handful of fresh flat leaf parsley and mint, stalks removed and roughly chopped

• 1/2 level teaspoon salt (3 g)

• 1 dash of black pepper

• 1 tbsp olive oil (11 g)

Method:

1. Heat the olive oil in a large saucepan, add the onions and fry for 5 minutes

2. Add the chopped garlic and cook for another minute before adding the chopped beetroot, butter beans and stock.

3. Cook for 20 minutes until the beetroot is soft.

4. Add the lemon juice, seasoning and parsley and blitz until smooth and creamy. Add more boiling water if it's too thick.

5. Taste to check the seasoning and serve with a dollop of greek yoghurt.

Nutritional Information: