Yield: 4

Fresh Beetroot Soup with Dill

A delicious bowl of beetroot soup with dill is the perfect refreshing soup to start a meal! Follow this recipe for a creamy soup that surprises you with flavor.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 large beets, cubed
  • 2 tbsp olive oil, divided
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup shredded carrots
  • 1 cup diced celery
  • 4 1/4 cups vegetable broth
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp dried parsley
  • 2 tbsp fresh dill, chopped
  • Salt, to taste
  • Black pepper, to taste

For garnish

  • Fresh dill
  • Plain yogurt
  • Lemon wedges

Instructions

  1. Preheat the oven to 400ºF and line a baking sheet with a silicone baking mat;
  2. Clean and remove the top and bottom of the beets then cut them into chunks; Diced beets on a cutting board
  3. Pour the beets onto the baking sheet and drizzle with half of the oil then stir to coat and spread evenly;
  4. Roast the beets for 30 minutes or until fork tender;
  5. In a dutch oven or large stockpot, heat 1 tablespoon oil over medium heat then cook the onion, garlic, carrots, and celery for 5 minutes;
  6. When the beets are cooked through, add them to the dutch oven with the vegetables and broth then stir; Pouring broth in beet soup
  7. Add the basil, parsley, oregano, and a pinch of salt and pepper to the dutch oven the bring the mixture to a boil over medium heat;
  8. Once boiling, reduce the heat to low and simmer for 5 minutes;
  9. Add the chopped dill then puree the soup;
  10. Serve with additional fresh dill and a drizzle of plain yogurt or sour cream on top. White bowl of beetroot soup

Notes

Substitute plain Greek yogurt in place of plain yogurt or sour cream for a bit of extra protein.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 978mgCarbohydrates: 20gFiber: 4gSugar: 12gProtein: 5g