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This vibrant soup is loaded with heart-healthy, nutrient-rich, heirloom beets from W.D. Dickinson farm. Finished with a swirl of creamy yogurt and topped with cilantro infused oil, it is as warm and comforting as it is flavorful and bright.

Haley Hazell
September 18, 2020
3 carrots
4 spring onions
1 bunch celery
3 beets
2 tablespoons, plus ⅓ cup olive oil
4 cups veggie stock
4 rosemary sprigs
½ teaspoon W.D. Dickinson Cilantro Infusion
Salt and pepper


Prep your ingredients

Dice a cup each of carrot, onion, and celery, reserving celery leaves for garnish.

Dice beets roots and thinly slice the beet stems and leaves of one beet, reserving the rest for another use. Separate sliced stems and leaves.

Make Your Soup

In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once warm, add in mirepoix (diced onions, carrots, celery) and a big pinch of salt. Cook for 5 minutes. Add diced beets, sliced beet stems, 4 cups of vegetable stock, and rosemary.

Bring pot to a boil and then reduce heat to medium low. Simmer until beets are fork-tender, about 30 minutes.

Make Cilantro Oil

While the soup simmers, make cilantro-infused oil in a small pan by heating ¼ cup of olive oil to 145 degrees. Remove from the heat and add in ½ teaspoon of  W.D. Dickinson cilantro infusion and steep until the oil cools.

Bring it all Together

Once beets are fork-tender, remove rosemary sprigs and add in sliced beet greens to wilt.

Turn off the heat and puree soupwith an immersion or regular blender, adding water or additional vegetable to reach desired consistency. Season to taste with salt and pepper.

To serve, ladle soup into bowls and garnish with a dollop of yogurt, a drizzle of infused cilantro oil, and a sprinkle of celery leaves.

Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance –– balancing careers, tastes and textures...
more about this contributor
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