This beetroot soup is vibrant, smooth and full of flavour. You only need 6 ingredients for this smooth, creamy and tasty vegan or vegetarian beet soup. It is similar to borscht soup and it's hearty and filling.
4 ¼cups(750ml) vegetable stock/broth(low sodium is best)
Salt and pepper
Sprigs of dill
Yogurtor dairy free yogurt
Preheat the oven to 200C/400F. Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and drizzle with half the oil and stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.
Meanwhile, heat the remaining 1 tablespoon of oil in a large pan. Add the onion and celery and cook, stirring often, for 5 minutes until soft but not browned.
Stir in the roasted beets and stock/broth and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.
Add the chopped dill and puree the soup with a hand blender or carefully transfer to a blender and whiz.
Serve in bowls with a drizzle of yogurt and sprinkling of dill.