Middle Eastern · Lunch
Beet and Yogurt Soup
Chilled Middle Eastern soup made by puréeing roasted beets with thick yogurt, garlic, and lemon, finished with a swirl of olive oil, toasted walnuts, and fresh dill. Its earthy sweetness balances against the tang of yogurt and a faint garlic bite.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
232Calories
9.1gProtein
11.7gFat
24.8gCarbs
14.2gSugar
5.3gFiber
330mgSodium
15mgChol
4.1gSat Fat
705mgPotassium
185mgCalcium
1.7mgIron
0.4mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
herb-salt
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Roast the beet wrapped in foil at 400°F for 35-40 minutes until knife-tender, then cool, peel under running water, and roughly chop.
2
Blitz
Combine the beet, greek yogurt, garlic, lemon juice, and chilled vegetable stock in a blender; blend on high until fully smooth.
3
Chill
Pour the soup into a bowl, cover, and refrigerate for 2 hours until cold throughout.
4
Plate
Season with salt and pepper, drizzle the olive oil over the surface, scatter walnuts and dill on top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 1 medium beets, roasted and peeled
- 1 cup240g greek yogurt
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 1/2 cup120ml vegetable stock, chilled
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp walnuts
- 2 tsp2 tsp fresh dill
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
