Instructions

1. Preheat the oven to 180°C.
2. Peel, then cut the beetroots into wedges. Cut the onion into wedges too. Cut the fennel into 4 long pieces. Arrange them in a roasting tin. Tuck the garlic cloves between them, then drizzle with olive oil. Bake in the oven for about 30 minutes, turning them once.
3. When the veggies are tender, take the tin out of the oven and cool. Remove the skin of the onions and garlic (you can now refrigerate the roasted veggies for later use).
4. When you’re ready to make the soup, transfer the roasted vegetables into a saucepan, add the passata and most of the stock. Bring to a simmer, add the dill and, using a stick blender, whiz until you get a thick, creamy soup. Add more stock to get your desired consistency. Add the peas and cook for about 3-5 minutes until they are tender.
5. Turn off the heat and stir in the apple cider vinegar.
6. Serve warm, garnished with chopped dill.