Beetroot and Potato Soup with Dill

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, earthy soup featuring roasted beets and potatoes, finished with fresh dill. This scandinavian-inspired soups (vegetarian) ready in about 55 minutes pairs peeled and diced beets, diced potatoes, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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.

★ 3.9 (14 ratings) Prep: 20 min Cook: 35 min Serves 4 Scandinavian cuisine 200 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups diced beets, 2 cups diced potatoes, 1/2 cup chopped onion, and 1/2 cup chopped carrot with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast for 25 minutes until tender.
  2. Step 2: Transfer roasted vegetables to a large pot and add 4 cups chicken broth. Bring to a simmer and cook for 10 minutes.
  3. Step 3: Use an immersion blender to puree soup until smooth. Stir in 1/4 cup chopped fresh dill and adjust seasoning with additional salt and pepper if needed.
  4. Step 4: Simmer uncovered for 5 minutes to meld flavors before serving.

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Frequently asked questions

How long does Beetroot and Potato Soup with Dill take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beetroot and Potato Soup with Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and diced beets from drying out.

Can I substitute ingredients in Beetroot and Potato Soup with Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beetroot and Potato Soup with Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Beetroot and Potato Soup with Dill vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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