Waitrose and Partners
Beetroot soup with yogurt, orange and dill

Beetroot soup with yogurt, orange and dill

A vibrant soup packed with veg and topped with creamy yogurt and zesty orange.

3 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseStarter
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

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  • a little olive oil spray
  • 1 small onion, chopped
  • 2 sticks celery, chopped
  • 1 tbsp tomato purée
  • ½ tsp ground coriander
  • 1 Kallo Organic Very Low Salt Vegetable Stock Cube made into 600ml hot stock
  • 1 x 250g pack Duchy Organic Cooked Beetroot, roughly chopped
  • 4 tbsp The Collective Straight Up Yoghurt
  • 1 small orange, zest
  • Cooks' Ingredients Dill Leaves, snipped


  1. Heat a lidded heavy-based pan and spritz with the olive oil spray. Add the onion and celery and 1 tbsp water; cover. Cook for 30 minutes on a very low heat, stirring occasionally, until the veg is soft, adding a little more water if necessary.

  2. Stir in the tomato purée and coriander. Add ½ the hot stock and the beetroot; simmer for 5 minutes, until the veg is fully soft. Take off the heat; whizz until smooth using a hand blender. Add the remaining stock and heat through gently.

  3. Serve the soup in bowls and top with yogurt. Scatter over the orange zest and dill and finish with a grinding of black pepper.


Typical values per serving when made using specific products in recipe


817kJ/ 195kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating