Cold Beet Soup With Yogurt
refreshing and super quick and easy to make

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Cold Beet Soup With Yogurt

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Ingredients

Adjust Servings:
1 Yellow Onion chopped
1 pund Beet cut into 1/2 inch chunks,
1 cup Full Fat Yogurt
1/4 cup Dill
3 tablespoons Lemon Juice
2.5 cup Water
Olive Oil
Salt
Pepper
Features:
    Cuisine:

    This cold roasted beet soup with yogurt is wonderfully refreshing and healthy, perfect as a starter, easy dip or light lunch with some crusty bread.

    • 25 mins
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    In a deep skillet, heat the olive oil over medium heat. Cook, stirring periodically, until the onion and beets are aromatic, about 5 minutes.

    Bring 2 1/2 cups water to a boil in a separate pot. Reduce the heat to low and cook for 15-20 minutes, or until the beets are soft.

    Remove the pan from the heat and set aside for 10 minutes to cool.

    2
    Done

    Add the beet/onion mixture to a high speed blender along with the dill, yogurt, lemon juice and salt and pepper to taste.

    Blend on the highest setting until completely smooth and creamy. Taste for seasonings and adjust as needed.

    3
    Done

    Place the soup in the fridge to chill for 1 hour before serving.

    4
    Done

    Serve with a dollop of yogurt and minced dill for garnish.

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