Beetroot & Dill Soup

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

15 mins Prep Time 25 mins Cook Time
15 mins Prep Time
25 mins Cook Time
  • 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.