Recipe description
June 19, 2026
Beetroot soup with dill
A comforting beetroot soup that supports gentle digestion and fiber diversity.
90%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from beets and other vegetables.
- Colorful plant ingredients provide polyphenols and dietary diversity.
- Light, plant-based meal with olive oil and dill for flavor.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Beetroot
2
piece
Dill
1
teaspoon
Onion soup
1
piece
Garlic
2
clove
vegetable broth
4
cup
Oil, olive
2
tablespoon
Salt
1
teaspoon
pepper
1
teaspoon
Instructions
1
Heat the olive oil in a large pot over medium heat.
2
Add the chopped onion and minced garlic, sauté until translucent.
3
Add peeled and cubed beetroot, stirring to combine.
4
Pour in the vegetable broth and bring to a boil.
5
Reduce heat and let simmer for about 30 minutes, or until the beets are tender.
6
Use an immersion blender to puree the soup until smooth.
7
Season with salt, pepper, and dill. Serve warm.
More Recipes For Your Gut
Nutrition
150 kcal
Calories
3 g
Protein
28 g
Carbohydrates
5 g
Fiber
7 g
Sugar
5 g
Fat
1 g
Saturated fat
0.5 g
Salt
FAQ
What ingredients are essential for beetroot soup with dill?
Core ingredients are beets, vegetable stock or water, onion, garlic, and fresh dill; olive oil and lemon are optional for brightness.
Is this soup vegan and vegetarian-friendly?
Yes, it’s plant-based and uses no animal products; use vegetable stock.
Is it gluten-free and dairy-free?
Yes, naturally gluten-free and dairy-free, unless you add gluten-containing thickeners or dairy; check toppings.
What are the health benefits of beetroot and dill in this soup?
Beets provide fiber and polyphenols that support digestion; dill adds aroma and may aid digestion; together they contribute vitamins and minerals.
How should I store leftovers and how long will they last?
Refrigerate in a sealed container for 3–4 days; reheat gently. Freeze in portions if desired (1–2 months).
Can I freeze this soup and how do I reheat?
Yes, freeze in portions; thaw in the fridge overnight and reheat on the stove or in a microwave until steaming hot.
How can I adjust the recipe for a creamier texture without dairy?
Blend longer for a silkier texture; add a splash of plant-based milk or use a cooked potato or cashews for creaminess.
How can I prevent staining from beets when preparing and serving?
Wear gloves, use a cutting board, and rinse hands promptly; lemon juice or vinegar can help remove stains from surfaces; serve promptly.
Are there any common allergens or ingredient swaps I should consider?
Dill can cause allergies for some; beets are generally safe; if you have sensitivities, substitute dill with parsley or chives and ensure your stock is gluten-free.
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