Chilled Beetroot Soup
This vibrant Chilled Beetroot Soup is a refreshing summer dish with earthy beets, creamy yogurt, and fresh herbs. Perfect for a light lunch or elegant starter!
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Servings: 4
Calories: 120kcal
Equipment
Ingredients
- 2 medium beets peeled & grated (or 2 cups pre-cooked beets)
- 1 cup Greek yogurt plus extra for garnish
- ½ cup cold water adjust as needed
- ½ lemon juiced
- 1 garlic clove minced
- 1 cucumber finely diced
- 2 tbsp fresh dill chopped
- 1 tbsp fresh chives chopped
- Salt & pepper to taste
- 2 hard-boiled eggs sliced (optional, for garnish)
Instructions
- If using raw beets, grate them and let sit with a pinch of salt for 10 minutes.
- Blend beets, yogurt, water, lemon juice, and garlic until smooth.
- Transfer to a bowl and stir in cucumber, dill, and chives.
- Season with salt and pepper.
- Chill for at least 2 hours before serving.
- Garnish with extra yogurt, herbs, and sliced eggs if desired.
Notes
- For a smoother texture, strain the soup after blending.
- Add a kick with a teaspoon of horseradish or a pinch of cayenne.
- Make it vegan by using coconut yogurt.
- For extra richness, swirl in a splash of cream before serving.
- Storage: Keeps well for up to 3 days in the fridge.
Nutrition
Serving: 250g | Calories: 120kcal | Carbohydrates: 12g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Fiber: 3g | Sugar: 8g