Beetroot & Dill Soup

Beetroot & Dill Soup

Beetroot & Dill Soup

Prep Time
15 Minutes
Cook Time
25 Minutes
A rich soup of beetroot and vegetables flavoured with Dill and served with cheese croutons for added crunch.
  • 1 tablespoons olive oil

  • 1 onion, finely chopped

  • 1 large carrot, peeled and finely chopped

  • 1 teaspoon Garlic Cooking Paste

  • 100 gram (4 ounce) leeks, washed and finely chopped

  • 275 gram (10 ounce) cooked beetroot, peeled and finely chopped (not in vinegar)

  • 750 millilitre chicken stock

  • 2 tablespoons Dried Dill


  • 1 Heat the olive oil in a saucepan, add the onion, carrot and Garlic and cook for 5 minutes.
  • 2 Add the leeks, beetroot and chicken stock, bring to the boil and simmer for 15 minutes.
  • 3 Stir in the Dill and cook for a further 5 minutes, or until the vegetables are tender.
  • 4 Leave to cool slightly and blend the soup until smooth. Serve hot or cold, topped with delicious cheese croutons.