5.0 from 6 votes
Cold Beet Soup With Yogurt
This cold roasted beet soup with yogurt is wonderfully refreshing and healthy. It's perfect as a starter, easy dip or light lunch with some crusty bread.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 163 kcal
Course:
Soup , Condiments
Cuisine:
International
Ingredients
- 6 medium beets
- 500 grams Greek yogurt 2 cups
- 2 cloves garlic
- 2 cups water or more for a thinner soup
- 1 talk celery roughly chopped
- 1 teaspoon salt adjust for taste
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons fresh parsley chopped, optional for garnish
Instructions
- Preheat oven to 190°C/170°C Fan/375°F. Trim the stems of 6 medium beets leaving an inch attached then rinse the beets to remove any soil..
- Place the whole beets on a baking tray covered with parchment paper and bake for 45-60 minutes till tender after which remove and set aside to cool.
- Once cooled peel off the skin then slice off the top and bottom ends. Cut the beets into quarters and set aside.
- Blend together 2 cloves garlic, 2 cups water, 1 teaspoon salt, 2 tablespoons lemon juice and 500 grams Greek yogurt till smooth. Then add the chopped 1 stalk celery and beets, and pulse 3 or 4 times till partially blended yet slightly chunky. Best served chilled, garnished with ¼ teaspoon black pepper and 2 tablespoons fresh parsley.
Cup of Yum
Notes
- Wash the beets and remove any mud taking care not to tear the skin.
- Trim the stem an inch and a half away from the beet it doesn't 'bleed' while roasting.
- The beetroot is done when it is tender. Use a pair of tongs or a kitchen glove/towel and squeeze slightly to check for give.
- Protect your skin and clothes from beetroot stains by wearing gloves and an apron.
- Blend the celery and beetroot to desired consistency. I prefer to leave it slightly chunky for satisfying bite.
- Make ahead and chill in the fridge an hour before serving for the flavours to develop.
- Best served chilled, garnished with some freshly chopped parsley.
- Store in an airtight container for up to 3 days, or freeze for up to a month. Thaw fully before serving.
Nutrition Information
Calories
163kcal
(8%)
Carbohydrates
25g
(8%)
Protein
16g
(32%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
6mg
(2%)
Sodium
180mg
(8%)
Potassium
780mg
(22%)
Fiber
5g
(20%)
Sugar
17g
(34%)
Vitamin A
225IU
(5%)
Vitamin C
16mg
(18%)
Calcium
176mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 163
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 16g | 32% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 180mg | 8% |
| Potassium | 780mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.