Dishing Up the Dirt

Chilled Beet, Lemon & Yogurt Soup

In the spirit of trying to keep cool in the evenings around the farm we are now turning to chilled soups! I’m a huge fan of gazpacho but our tomatoes are just now coming on so I’m going to hold off for a week or two before whipping up a batch. So in the meantime, I’ll happily be dishing up this simple soup for me and Taylor as we battle this seemingly never ending heatwave.  This soup is light, flavorful and so damn refreshing! I love how the sweet and earthy beets pair with the tangy yogurt and lemon. The addition of fresh dill takes this over the top. This is a simple meal to prepare and as long as you cook your beets and onion in advance this can be on the table in minutes. And while this soup is intended to eat chilled, it can be served at room temperature or even slightly warm.

Cheers from Tumbleweed Farm

 

 

Chilled Beet Lemon & Yogurt Soup

Prep Time: 25 minutes    Cook Time: 30 minutes    Serves: 4

  • olive oil
  • 1 small yellow onion, finely chopped
  • 1 pound beets, cut into 1/2 inch chunks, greens removed and saved for another use
  • 2 1/2 cups water + additional to thin if needed
  • 1/4 cup fresh dill
  • 1 cup plain full fat yogurt
  • 3 tablespoons fresh lemon juice + more to taste
  • salt and pepper to taste

Preparation

  1. Heat the olive oil in a deep skillet over medium heat. Add the onion and beets and cook, stirring occasionally until fragrant, about 5 minutes. Add 2 1/2 cups of water and bring to a boil. Reduce the heat and simmer until the beets are tender, about 15-20 minutes. Remove from the heat and let the mixture cool for about 10 minutes.
  2. 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. If the soup is too thick add a touch more water.
  3. Place the soup in the fridge to chill for 1 hour before serving.
  4. Serve with a dollop of yogurt and minced dill for garnish.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary


Leave a Reply

5 thoughts on “Chilled Beet, Lemon & Yogurt Soup

  1. Charmaine Ng | Architecture & Lifestyle Blog says:

    We just bought a whole bunch of beets from the market, so this is perfect! Especially since Hong Kong technically doesn’t really become winter until like, January – and even then it’s not cold!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  2. Addie says:

    Do you need to peel the beets first for this recipe? We receive a monster 2 pound beet in our CSA this week and I’ve been looking for something to do with it that doesn’t involve roasting it whole for 4+ hours. Am curious if you peeled or used it as is for this recipe.

    1. Andrea says:

      nope! it’s not necessary to peel the beets. I hope you enjoy the soup!

  3. Taryn says:

    This recipe is already a favorite!! We’ve made it with Greek yogurt and 3 cups of water for a thinner soup, and tonight I made it with Forager’s Cashugurt (plain) and 2 cups of water for a thicker vegan soup. It turned out wonderful!! Thank you for sharing this lovely recipe 🙂

    1. Andrea says:

      I’m so glad you love it!! I like your variations too!

Sign up

Fresh recipies delivered to your inbox!