Beetroot & Dill Soup

Number of Portions
Beetroot & Dill Soup


- 1 tbsp olive oil
- 1 onions, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 tsp Garlic Powder
- 100 grams leeks, washed and finely chopped
- 275 grams cooked beetroot, peeled and finely chopped (not in vinegar)
- 750 ml chicken stock
- 2 tbsp Premium Dill Weed


Heat the olive oil in a saucepan, add the onion, carrot and Garlic and cook for 5 minutes.

Add the leeks, beetroot and chicken stock, bring to the boil and simmer for 15 minutes.

Stir in the Dill and cook for a further 5 minutes, or until the vegetables are tender.

Leave to cool slightly and blend the soup until smooth. Serve hot or cold, topped with delicious cheese croutons.


To make your own cheese croutons, grill slices of baguette on one side. Turn over, top with grated cheese and pop under the grill, under golden brown. Serve warm on top of the soup. For a delicious broth, cook as above but don’t purée, leaving the vegetables nice and chunky. Delicious served with crusty bread.

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