Ingredients

• 800 g fresh beetroot
• 1 piece yellow onion
• 3 clove garlic cloves
• 1 kg vegetable stock
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 200 ml yogurt
• 3 tbsp fresh dill
• 2 tbsp lemon juice

Instructions

1. Prepare the beetroot

   Scrub beetroot clean and trim tops, leaving skin on. Place in a large pot and cover with water. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-high heat. Cook for 45-60 minutes until tender when pierced with a knife. Do not overcook or the beetroot will become mushy.

2. Peel and chop beetroot

   Drain cooked beetroot and let cool for 10 minutes until safe to handle. Rub off skins with your hands - they should slip off easily. Roughly chop into 3cm chunks. Do not skip the cooling time or you will burn your hands.

3. Sauté aromatics

   Finely dice onion into 5mm pieces and mince garlic. Heat olive oil in a large pot over medium heat for 1 minute. Add onion and cook for 6-8 minutes until soft and translucent, stirring occasionally. Add garlic and cook 1 minute until fragrant. Do not let garlic brown or it will taste bitter.

4. Simmer soup base

   Add chopped beetroot to the pot with onions. Pour in vegetable stock and bring to a boil over high heat for 2-3 minutes. Reduce to medium-low heat and simmer for 15-20 minutes until beetroot is very soft and flavors meld. Do not boil vigorously or the soup will become cloudy.

5. Blend until smooth

   Remove pot from heat and let cool for 5 minutes. Using an immersion blender, blend soup for 2-3 minutes until completely smooth and velvety. Season with salt, pepper, and lemon juice, blending briefly to combine. Do not blend while soup is boiling hot or it may splatter.

6. Serve with yogurt

   Ladle hot soup into bowls over low heat to keep warm. Swirl 2-3 tablespoons yogurt into each bowl and sprinkle with fresh chopped dill. Serve immediately while steaming hot. Do not let yogurt boil in the soup or it will curdle.

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