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5 stars (1 rating)

Chilled Beet Soup

Creamy chilled beet soup is a refreshing vegetarian and gluten free recipe. It's perfect for a spring or summer appetizer!
Servings: 4 cups soup
Prep Time: 15 mins
Cook Time: 45 mins
Refrigeration Time: 1 hr
Total Time: 2 hrs
Author: Whitney Bond
Course: Appetizer, Side Dish, Soup
Cuisine: American

Ingredients

  • 1 lb beets, peeled & quartered
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 cup greek yogurt
  • ½ cup vegetable broth
  • 2 cloves garlic
  • 3 tbsp lemon juice, freshly squeezed
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp fresh dill, garnish

Instructions

  • Preheat the oven to 450°F.
  • Place the beets in a foil basket with the olive oil and balsamic vinegar.
  • Wrap the foil around the beets and place in the oven for 45-60 minutes.
  • Remove from the oven, open the foil and allow the beets to cool 10-15 minutes.
  • Place the beets in a food processor with the greek yogurt, vegetable broth, garlic, lemon juice, salt and pepper.
  • Blend until smooth and creamy.
  • Place in the refrigerator and chill for 30-60 minutes.

Nutrition Facts

Calories 119kcal (6%)Carbohydrates 15g (5%)Protein 7g (14%)Fat 3g (5%)Cholesterol 2mg (1%)Sodium 370mg (15%)Potassium 450mg (13%)Fiber 3g (12%)Sugar 10g (11%)Vitamin A 100mg (2%)Vitamin C 10.4mg (13%)Calcium 76mg (8%)Iron 0.9mg (5%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!