Rated 3.13 out of 5 based on 4 votes
- 1 Tbls olive oil
- 1 x onion (roughly chopped)
- 1 x leek, roughly chopped
- 4 x large beetroot, skinned and diced
- 1 x small sweet potato, skinned and diced
- 2 x tins organic cannelini beans, rinsed and drained
- 2 Tbls vegetable bouillon powder stock
- 1 L water
- 1 handful fresh dill
217 calories per serve
In a saucepan heat the oil and sauté the onion and leek. Once the onion is transparent add the beetroot and sweet potato. Stir through over the heat for a minute or two. Add enough water with bouillon powder to cover the vegies. Cover the saucepan and allow to simmer over low to medium heat for 30 minutes. Remove from the heat and add the cannellini beans.
Mix all the ingredients with a handheld bar mix, or transfer the mixture to a blender to whiz the soup to a smooth consistency.
Serve the soup hot or cold, with fresh dill, sea salt flakes and cracked pepper.
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I stirred the dill through it, as I love dill cooked and soft and it was delish!!
I have a lactose and gluten free family and beets are very good for us …. this in going on this week’s menu board to try. I have fresh borlotti & broad beans in the garden to sub for the canned beans .. thnx
We had so many beets and with the tender fresh dill as well as our reserved beans from the garden harvest this went down a treat for the theme of this week … I crushed some dill seed and sauted with the onion and leek and I also made my own stock. I am so pleased with how it turned out. thank you for the inspiration/
This was really easy to make and is tasty and healthy too! I used the dill in the squeezy tubes from the supermarket fridge as I didn’t have any fresh dill and the fresh dill flavour still came through. Thanks for the recipe!