Chilled Beetroot Soup
Cool Down with Creamy Chilled Beetroot Soup: A Mediterranean Delight
Looking for a vibrant, healthy, and incredibly refreshing appetizer or snack? Look no further than our Chilled Beetroot Soup! This stunningly pink soup is a Mediterranean classic, perfect for warm weather gatherings, light lunches, or simply a delightful way to enjoy the earthy sweetness of beetroot. It’s surprisingly easy to make and packed with flavour – a guaranteed crowd-pleaser!
This isn’t your average soup. The combination of earthy beetroot, tangy lemon juice, and cooling Greek yogurt creates a harmonious balance of flavours. Fresh dill and chives add a burst of herbaceousness, while grated cucumber and radishes provide a lovely textural contrast. It’s a feast for the eyes and the palate!
Why You’ll Love This Recipe:
- Easy to Make: Minimal cooking involved – mostly grating and mixing!
- Healthy & Nutritious: Beetroot is packed with vitamins, minerals, and antioxidants.
- Refreshing & Cooling: Perfect for hot summer days.
- Versatile: Serve as an appetizer, snack, or light lunch.
- Vibrant Colour: The beautiful pink hue will brighten up any table.
Tips for the Best Chilled Beetroot Soup:
- Beetroot Quality: Choose small to medium-sized beetroots for the best flavour and texture. Avoid overly large beetroots, as they can be woody.
- Cooling Time: Don’t skimp on the refrigeration time! Allowing the soup to chill for at least 4 hours (or overnight) allows the flavours to meld and the soup to reach its optimal temperature.
- Yogurt Choice: We recommend using full-fat Greek yogurt for a richer, creamier texture. However, you can use low-fat or non-fat yogurt if you prefer.
- Herb Freshness: Fresh dill and chives are essential for the best flavour. Don’t substitute with dried herbs.
Serving Suggestions:
- Garnish with a swirl of Greek yogurt and a sprinkle of fresh dill.
- Add a drizzle of olive oil for extra richness.
- Serve with crusty bread or pita chips for dipping.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! This soup is perfect for making ahead. In fact, the flavours develop even more after a day or two in the refrigerator.
Q: Can I use pre-cooked beetroots?
A: Yes, you can! If you’re short on time, pre-cooked beetroots are a convenient option. Just make sure they’re not pickled or seasoned.
Q: Is this soup vegan?
A: Not as written, due to the Greek yogurt. You can substitute the Greek yogurt with a plant-based yogurt alternative to make it vegan.
Q: Can I add other vegetables?
A: Certainly! Feel free to experiment with other vegetables like carrots or cucumber. Just adjust the quantities to maintain the balance of flavours.
Q: What if I don’t have dill?
A: While dill is the traditional herb for this soup, you can substitute with parsley or mint if needed. However, the flavour will be slightly different.
Chilled Beetroot Soup
Ingredients
- 2 small beetroots
- 2-3 tablespoons lemon juice
- 400 mililiters water or vegetable stock
- 3 cups Greek yogurt
- 3-4 tablespoons dill, finely chopped
- 4 tablespoons chives, finely chopped
- 10 radishes, coarsely grated
- 1 cucumber, peeled and coarsely grated
- 1 garlic clove
Instructions
- Peel the beets and grate them coarsely. Place them in a large pot with the water or vegetable stock and lemon juice. Cover and bring to a boil. Allow to simmer for 5 minutes before removing from the heat and leaving to cool completely.
- Once the mixture has cooled, add the remaining ingredients, season to taste, and stir thoroughly. Refrigerate for 4 hours before serving.
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