A rich soup of beetroot and vegetables flavoured with Dill and served with cheese croutons for added crunch.
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.