Beetroot soup with feta and dill recipe
Created by The Tesco Recipes team
This vibrant veggie soup is made with pre-cooked beetroot, alongside sweet potato, tangy feta and fragrant dill for a bold and interesting flavour combo. Serve at a dinner party or enjoy as a warming, healthy lunch on cold days.
See method- Serves 6
- Takes 45 mins
- 221 calories / serving
- Freezable
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 large sweet potato, peeled and chopped
- 500g pack cooked beetroot, drained and chopped
- 1 tsp caraway seeds, plus extra (optional)
- 2 tbsp olive oil
- 1 large red onion, finely chopped
- 2 garlic cloves, crushed
- 1 vegetable stock pot, made up to 1.2ltrs
- 150g feta, crumbled
- 5g fresh dill, chopped
- buttered toast (optional)
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Shop ingredientsEach serving contains
- Energy
- 920kJ 221.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 12g
of the Reference intake
Carbohydrate 23.3gProtein 6.7gFibre 4.4g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put the potato and beetroot on a baking tray, sprinkle over the caraway seeds and drizzle with 1 tbsp oil. Season, then stir to coat. Roast for 35 mins, stirring halfway, or until soft and turning golden.
- Meanwhile, heat the remaining oil in a saucepan over a medium heat. Fry the onion for 12 mins, stirring frequently, adding the garlic for the final min. Stir in the roasted veg, then add the stock, season and simmer for 10 mins.
- Remove from the heat, then blitz until smooth with a stick blender. Divide between bowls, top with the crumbled feta, dill, extra caraway seeds, if using, and a twist of black pepper. Serve with buttered toast, if you like.
- See more Soup recipes
Tip
Roast the veg up to a day ahead. Store the soup in an airtight container in the fridge for up to 3 days.
Freezing and defrosting guidelines
Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
