Chilled Beet Celery Soup
Brighten up your summer menu with this vibrant Chilled Beet Celery Soup, a refreshing blend of earthy beets and crisp celery, perfectly balanced with zesty lemon juice and creamy Greek yogurt. This velvety soup is simmered with garlic and vegetable stock, then puréed to silky perfection and served cold, making it an ideal dish for warm weather. With its striking color and optional dill garnish, this soup not only tastes divine but also adds a touch of elegance to your table. Ready in just under an hour (plus chilling time), it’s a healthy, low-effort option for weeknight dinners or as an appetizer to impress your guests. Packed with antioxidants and bursting with flavor, chilled beet celery soup is summer in a bowl—simple, nourishing, and absolutely delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized beets
- 4 stalks celery stalks
- 3 cups vegetable stock
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh dill (optional, for garnish)
Instructions
Wash and peel the beets. Chop them into small cubes to ensure even cooking.
Wash and roughly chop the celery stalks. Set aside.
In a medium-sized pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped beets and celery to the pot. Stir to coat them in the olive oil and garlic mixture.
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover, and cook for about 25-30 minutes or until the beets are tender.
Remove the pot from heat and let the soup cool slightly for about 10 minutes.
Using an immersion blender or a regular blender, purée the soup until smooth. If using a regular blender, work in batches and be cautious with the hot liquid.
Once the soup is puréed, stir in the lemon juice, plain Greek yogurt, salt, and black pepper. Mix well until the yogurt is fully incorporated.
Transfer the soup to a container and refrigerate for at least 2 hours, or until thoroughly chilled.
Before serving, taste and adjust seasonings if needed. Serve the soup chilled, garnished with fresh dill if desired.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 40.1 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2948 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
