Top Tip
Swirl crème fraîche through the soup before serving for a pop of white and sprinkle with extra dill. For a salted kick, chop up feta cheese in chunks and sprinkle over.
Beetroot and Dill Soup
Food
Starters
Delicious hot or chilled, this earthy soup is packed with goodness
10 Servings
Ingredients
2½ tbsp olive oil
2 onions, finely chopped
3 medium carrots, peeled and finely chopped
2½ tsp Schwartz Garlic Powder
250g leeks, washed and finely chopped
700g cooked beetroot, peeled and finely chopped (not in vinegar)
2l chicken stock
5 tbsp Schwartz Dill Weed
Method
- Heat the olive oil in a saucepan, add the onion, carrot and garlic powder and cook for 10 mins until soft.
- Add the leeks, beetroot and chicken stock, bring to the boil and simmer for 20 mins.
-
Stir in the dill and cook for a further 5 mins, or until the vegetables are tender.
- blend the soup until smooth. Serve hot or cold, topped with croutons.
