This cold roasted beet soup with yogurt is wonderfully refreshing and healthy. It’s perfect as a starter, easy dip or light lunch with some crusty bread.
Cold beet soup with yogurt is not only eye catching but rich in flavour and packed full of nutrients. Best served chilled, beet soup is healthy and delicious!
Read my post on beets to find out about their benefits, how to store them and for more delicious beet recipes.
This soup is a wonderful way to enjoy caramelised roasted beets, combined with yogurt, garlic, lemon juice and celery, then garnished with black pepper and fresh parsley.
Beetroot and yogurt soup is wonderfully refreshing as a starter, easy dip, or light lunch with some crusty bread. Serve it alongside my potato salad, broccoli & potato frittata, or fish pie.
In creating this recipe I was inspired by the Indian tradition of combining beetroot with yogurt for a cooling side dish. However, unlike a beetroot raita this soup does not contain spices, only some freshly ground black pepper.
This leans towards a dense soup being thick, creamy and slightly chunky, although there is an option to make it smooth and thinner.
There are two easy steps to making this soup: roasting the beets then blending them with the other ingredients. It really is that simple!
When beets are roasted, the flavours intensify and the sugars caramelise, while the texture softens with a satisfying chewiness.
Partially blend the soup to retain some of this chewiness with some crunch of the celery. If you prefer a totally smooth soup, blend the beetroot and celery till smooth.
For more roasted beet recipes, also try my roasted beet & feta tart or roasted beets salad.
This is a great make-ahead recipe as the flavours develop fully over time. Prepare it a couple of hours in advance or even better, the day before.
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Tip
A word of caution, handling peeled beetroot will stain your skin and clothes. Wear and apron and if you’d rather not wear gloves, rub your fingers with lemon juice to remove any stains.
How to roast beetroot
- Preheat the oven to 190°C/170°C Fan/375°F.
- Wash the beets well removing any mud and pat dry, taking care not to spilt the skin.
- Trim the stems leaving a inch and a half attached, to prevent the juices from leaking out.
- Place on a baking tray lined with parchment paper
- Roast for 50 -60 mins till the beets are tender.
- Remove from the oven and allow to cool before peeling off the skin and trimming away the top stem and bottom tail.
🍴 Serving
If you are in a hurry, this soup can be eaten straight away at room temperature, but it tastes so much better chilled.
Serve alongside meat or fish dishes, and fresh salads,
Storing leftovers
Transfer to an airtight container and keep in the fridge for up to 3 days or the freezer for up to a month. Defrost fully before serving.
More soup recipes
If you loved this beetroot & yoghurt soup, I have many more soup recipes. Here are some favourites you may like:
For more chilled soups try my Turkish Caçik (yoghurt & cucumber), Potage Parmentier (potato & leeks), or this tasty Gazpacho.
Are you making this Roasted Beetroot & Yogurt Soup recipe? I’d love to know how it turned out in the comments and if you like it please give it a 5 star rating below!
Instagram - I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
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Recipe
Cold Beet Soup With Yogurt
Ingredients
- beets 6 medium
- Greek yogurt - 2 cups 500 grams
- garlic 2 cloves
- water - or more for a thinner soup 2 cups
- celery - roughly chopped 1 stalk
- salt - adjust for taste 1 teaspoon
- black pepper - freshly ground ¼ teaspoon
- lemon juice - freshly squeezed 2 tablespoons
- fresh parsley - chopped, optional for garnish 2 tablespoons
Instructions
- Preheat oven to 190°C/170°C Fan/375°F. Trim the stems of 6 medium beets leaving an inch attached then rinse the beets to remove any soil..
- Place the whole beets on a baking tray covered with parchment paper and bake for 45-60 minutes till tender after which remove and set aside to cool.
- Once cooled peel off the skin then slice off the top and bottom ends. Cut the beets into quarters and set aside.
- Blend together 2 cloves garlic, 2 cups water, 1 teaspoon salt, 2 tablespoons lemon juice and 500 grams Greek yogurt till smooth. Then add the chopped 1 stalk celery and beets, and pulse 3 or 4 times till partially blended yet slightly chunky. Best served chilled, garnished with ¼ teaspoon black pepper and 2 tablespoons fresh parsley.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Pam says
Delicious! I added one cup of water instead of two & thought it was perfect.