Beetroot and dill soup
A deep pink beetroot soup with dill, sharpened with lemon and topped with cool coconut yogurt. Earthy, sweet and sour in turn, and striking in a white bowl.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Peel the beetroot (wear gloves if you like, as it stains) and cut it into 2 cm chunks. Peel the potatoes and carrot and cut them into similar pieces. Chop the onion.
- Warm the olive oil in a large pan over a medium heat. Cook the onion and carrot with a pinch of salt for 6 minutes.
- Add the beetroot and potatoes along with the stock cube crumbled into 700 ml of boiling water. Bring to the boil, cover, and simmer for 25 minutes, until the beetroot is tender when pierced.
- Chop most of the dill, keeping a few small sprigs back for the top.
- Blend with a stick blender until smooth, then stir in the juice of the lemon half and most of the chopped dill. Taste and season.
- Ladle into bowls, put a spoonful of the coconut yogurt in each and finish with the dill sprigs.
Tip Wear gloves or rinse your chopping board straight away, since beetroot stains. Vacuum-packed cooked beetroot is a shortcut, but cut the simmering time right down.
Per portion
| Energy | 323 kcal |
| Protein | 7 g |
| Carbohydrate | 44 g |
| of which sugars | 23 g |
| Fat | 12 g |
| of which saturates | 5 g |
| Fibre | 8 g |
| Salt | 2.51 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- beetroot400 g
- onion1
- carrot1
- potatoes200 g
- vegetable stock cube1
- dill½ bunch
- olive oil1 tbsp
- lemon½
- coconut yogurt60 g
