Step 1

Preheat the oven to 200C/400F. Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and drizzle with half the oil and stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.

Step 2

Meanwhile, heat the remaining 1 tbsp of oil in a large pan. Add the onion and celery and cook, stirring often, for 5 minutes until soft but not browned.

Step 3

Stir in the roasted beets and stock/broth and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.

Step 4

Add the chopped dill and puree the soup with a hand blender or carefully transfer to a blender and whiz.

Step 5

Serve in bowls with a drizzle of yogurt and sprinkling of dill.