Chilled Beet, Lemon & Yogurt Soup
By Dishing Up the Dirt
Sweet, earthy beets paired with tangy yogurt and lemon. You can’t go wrong with this refreshing, chilled soup.
Ingredients
- 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
Overview
Prep Time
25 minutes
Cook Time
30 minutes
Serves
4
Instructions
Step 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.
Step 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.
Step 3
Place the soup in the fridge to chill for 1 hour before serving.
Step 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
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
