Beetroot and Orange Soup with Fresh Dill

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A velvety, vibrant soup that combines earthy beets with citrus brightness, finished with fresh dill for a refreshing, colorful bowl. This Mediterranean-inspired soup recipe, ready in about 55 minutes, pairs beetroots, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and diced into 1/2-inch cubes beetroots
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 2 cups vegetable broth
• 1 medium, peeled and segmented orange
• 1/4 cup, chopped fresh dill
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion and 2 cloves garlic; sauté for 5 minutes until onion is translucent and garlic is fragrant.
2. Step 2: Add 2 large beetroots (diced into 1/2-inch cubes) and 2 cups vegetable broth. Bring to a simmer, cover, and cook for 25-30 minutes until beetroots are very tender.
3. Step 3: Remove from heat, let cool slightly, then transfer to a blender and blend until completely smooth. Return to pot, add 1 medium orange (peeled and segmented), 1/4 cup fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes to meld flavors.