10 Minutes Cooking > Quick Soups > Cold Soups > Chilled beet yogurt soup

Speedy Chilled Beet Yogurt Soup

A refreshing and vibrant chilled beet yogurt soup, ready in under 10 minutes! Perfect for a quick and healthy lunch or light dinner. This recipe combines the earthy sweetness of beets with the creamy tang of yogurt and a hint of herbs for a delightful summer treat.

Prep Time
5
Cook Time
0
Servings
2
Ingredients
  • 200 g Cooked Beets (canned or pre-cooked)
  • 250 g Plain Yogurt (full-fat or Greek)
  • 100 ml Cold Water
  • 2 tbsp Fresh Dill
  • 1 tbsp Lemon Juice
  • 1/2 clove Garlic
  • to taste Salt
  • to taste Black Pepper

Preparing the Beets

If using whole cooked beets, roughly chop them into smaller pieces. Pre-cooked or canned beets are already prepared and ready to go. This step ensures easy blending and a smooth final texture.

Blending the Soup

Place the chopped beets, yogurt, cold water, dill, lemon juice, and minced garlic (if using) into a blender or food processor. Blend until completely smooth and creamy.

Seasoning and Chilling

Taste the soup and season with salt and pepper to your liking. For a more intense beet flavor, add a splash more beet juice (if available). Transfer the soup to a bowl or container and refrigerate for at least 15-20 minutes to chill thoroughly. This step is important for the flavors to meld and the soup to reach optimal coolness.

Serving

Serve the chilled beet yogurt soup cold. Garnish with a sprig of fresh dill or a dollop of extra yogurt, if desired. Enjoy immediately!

Nutrition Facts Estimated per 100g of product

Note: These values are estimates and can vary based on specific ingredients used.

Calories: 60-80
Protein: 4-6g
Fat: 2-4g
Carbohydrates: 6-8g
Fiber: 1-2g

Other Considerations for Nutrition

Using Greek yogurt will increase the protein content and provide a thicker consistency. Adjust the amount of water to achieve your desired consistency. For a vegan option, use plant-based yogurt.

← Quick & Refreshing Cold Cucumber Soup Speedy Chilled Zucchini Velouté →

FAQ

  • Can I use raw beets?

    No, raw beets need to be cooked before using in this recipe. Roasting, boiling, or steaming are all suitable cooking methods.
  • Can I make this soup ahead of time?

    Yes, this soup can be made a day ahead of time and stored in the refrigerator. The flavors will actually meld together even more.
  • Can I add other vegetables?

    Yes, other vegetables like cucumber or radishes can be added for extra crunch and flavor. Finely dice them and stir them into the soup before serving.
  • The soup is too thick. What can I do?

    Add more cold water, a tablespoon at a time, until you reach your desired consistency.