Soy-Free Chilled Beet Soup
Brighten up your table with this Soy-Free Chilled Beet Soup, a vibrant, nutrient-packed dish perfect for warm days. Made with fresh beets simmered in vegetable broth and blended with zesty garlic, lemon juice, and a touch of white wine vinegar, this soup offers a refreshing tang balanced by the creaminess of yogurt (dairy or coconut-based). Enhanced with fragrant fresh dill and finished with a hint of olive oil, this gluten-free, soy-free, and vegetarian soup is pure summer in a bowl. Serve it elegantly chilled, garnished with crisp cucumber cubes and sprigs of dill, for a light starter or a refreshing main course. Easy to prepare ahead of time, it’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 4 medium fresh beets
- 3 cups vegetable broth
- 2 large garlic cloves
- 1 large cucumber
- 2 tablespoons fresh dill
- 3 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup yogurt (dairy or coconut-based)
- 2 tablespoons olive oil
Instructions
Trim the tops and roots from the beets, and peel them. Cut the beets into quarters.
In a large saucepan, combine the beets and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 30 minutes or until the beets are tender.
While the beets are cooking, finely chop the garlic cloves and set them aside.
Peel and dice the cucumber into small cubes for garnishing the soup later.
Once the beets are tender, remove them from the heat and let them cool slightly.
Transfer the beets and the cooking broth into a blender. Add the chopped garlic, fresh dill, lemon juice, white wine vinegar, salt, and black pepper. Blend until smooth.
Pour the blended beet mixture through a fine sieve into a large bowl to remove any solids, discarding the solids left in the sieve.
Stir in the yogurt and olive oil into the strained soup until well combined. Adjust seasoning to taste if necessary.
Chill the soup in the refrigerator for at least 2 hours to allow the flavors to meld and to serve it cold.
Before serving, stir the soup to recombine any layers that may have settled. Serve in bowls, garnishing with diced cucumber and fresh dill sprigs, if desired.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 64.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 405 mg | 31% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3935 mg | 84% | |
*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.
