Description
A refreshing chilled soup made with roasted beets and Greek yogurt, perfect for warm weather.
Ingredients
Scale
- 2 medium beets (about 1 pound), roasted and peeled
- 1 cup plain Greek yogurt
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh dill or chives for garnish
Instructions
- Preheat your oven to 400°F. Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and chop into chunks.
- In a blender, combine the roasted beets, Greek yogurt, vegetable broth, olive oil, lemon juice, and minced garlic. Blend until smooth and creamy.
- Taste the soup and season with salt and pepper as needed. If the soup is too thick, add more vegetable broth to reach your desired consistency.
- Chill the soup in the refrigerator for at least 1 hour before serving.
- Serve the chilled soup in bowls, garnished with fresh dill or chives.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a splash of hot sauce.
- You can substitute the Greek yogurt with a dairy-free yogurt alternative for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 6g
- Sodium: varies
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Chilled Beet and Yogurt Soup, refreshing soup, summer soup