Prep time 60 minutes
Chef Tip: If you’re feeling lazy, pre-cooked beetroot works as well – but nothing beats the flavours of a freshly roasted beet. You can also bring out the flavours of this soup by substituting chicken broth for vegetable stock.
2 tbsp vegetable oil, divided
1 red onion, finely chopped
1 stick celery, chopped
750ml vegetable stock
2 tbsp fresh dill, chopped
Ingredients to Garnish
Sprigs of dill
Preheat your oven to 200°C. Top, tail and peel your beetroots, then wash and chop into small chunks. Arrange onto a baking tray and drizzle with about half the vegetable oil. Stir well to ensure the beetroot is thoroughly covered, and roast for 30 minutes – or until they have cooked through and begun to darken.
Whilst your beetroot is roasting, heat the remaining oil in a large pan over a hot flame. Add your onion and celery and cook, stirring often until your vegetables have softened – but not browned.
Stir in your roasted beetroot and stock, season with salt and pepper. Bring to a boil, then reduce to a simmer for around five minutes. Add in your chopped dill and blend using an immersion blender.
Serve hot, topped with Greek yoghurt and fresh sprigs of dill.