Dice the beetroot: After peeling the skin, chop your whole beets into slices of your desired thickness. Next, cut each slice vertically and then across to produce cubes.

Dice the carrot: Peel off the carrot’s skin and then cut the carrot across into equal-sized slices. Cut each circle into smaller cubes.

Chop the celery: Chop off the leafy ends and slice celery into half moon shapes.

Chop the onion: Trim the end off of the onion and cut the onion in half lengthwise. Position cut side on the cut board and slice crosswise through the onion. Then flip these slices sideways and cut downward along the straight edge.

Mince the garlic: Crush a clove of garlic and roughly chop it. Next, hold your knife and use a rocking motion to finely mince the garlic.

Chop the dill: Remove the stem from the leaves. Then chop the fronds into small pieces.

Sauté the spices: Heat a large pot over medium heat. Add 1 tbsp garlic, 2 oz onion, and 1 tbsp unsalted butter to the pot. Sauté the spices for 2 minutes until fragrant.

Stir in vegetables and seasonings: Add 2 oz celery, 2 oz carrot, and 8 oz beetroot to the pot. Then season the mixture with 1/4 tsp salt and 1/4 tsp pepper. Stir occasionally and cook for 3 minutes.

Add in the chicken broth: Pour in 2 cups unsalted chicken broth and bring the soup to a boil. Reduce the heat and simmer for 15 minutes.

Stir in chickpeas: Add 2 oz canned chickpeas and continue to simmer for 2 minutes. Take off the heat.

Serve: Transfer the soup into serving bowls. Top with 2 tbsp plain Greek yogurt and 2 tbsp dill. Serve the soup hot.