A wonderfully nourishing and delectable soup perfect for the Fall season.

Recipe from: Veggie Desserts


  • 17 oz (500g) raw beets (approx 4 beetroots)
  • 2 tbsp oil divided
  • 1 red onion chopped
  • 1 stick of celery chopped
  • 4 1/4 cups (750ml) vegetable stock/broth (low sodium is best)
  • 2 tbsp dill chopped
  • Salt and pepper

To garnish

  • Sprigs of dill
  • Yogurt or dairy free yogurt

For full recipe click here.

The featured image is a stock photo RitaE from Pixabay meant to represent this dish.