Serves 4

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.


500g beets
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
Greek yoghurt


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.

David Debono

David Debono

David is a marketing superhero by day, who enjoys baking, hiking, eating, talking about food and all things cultural.

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