Gluten free, vegan

This flavourful dark soup really is the food of the Gods. It is a great little dish for when you fancy something warming but also healthy. Using the combination of vegetables adds a real depth of flavour to the soup.

NOTE: This soup is delicious chilled.

Beetroot, Cucumber & Dill Soup
Yield: 1 serving
  • ½ cup carrot juice (about 5 carrots)
  • ½ cup beetroot juice (about 1 large beetroot)
  • 1 celery stick, juiced
  • 4 inches of cucumber, juiced
  • ¼ red pepper (bell pepper), juiced
  • 1 tsp olive oil
  • 1 tsp tamari
  • ½ tsp barley miso
  • 1 tsp apple cider vinegar
  • 2 tbsp fresh dill
  • 1 tiny sliver of fresh garlic (optional)
  • To garnish: cucumber, julienned
  • A twist of black pepper and chopped fresh dill, or 2 tsp dried dill
  1. In a blender, whizz all of the ingredients until smooth
  2. Julienne the cucumber (cut into fine sticks) and place in a bowl.
  3. Pour the soup over the cucumber.
  4. Heat until warm to the touch and serve in a warmed bowl.