This cold roasted beet and yogurt soup is wonderfully refreshing and healthy, 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.
A word of caution, handling peeled beetroot will stain your skin and clothes. Wear and apron and if you prefer not to wear gloves, rub your fingers with lemon juice to remove the 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.
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,
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! ⭐️
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Cold Beet Soup With Yogurt
- 6 medium beets
- 500 grams Greek yogurt 2 cups
- 2 cloves garlic
- 2 cups water or more for a thinner soup
- 1 stalk celery chopped into small pieces
- salt to taste
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons fresh parsley chopped, optional for garnish
- Preheat oven to 190°C/170°C Fan/375°F. Rinse the beets and trim the stems leaving an inch attached to the beets.
- Place beets on a baking tray covered with parchment paper and bake for 45-60 minutes till tender, then remove and set aside to cool.
- Once cooled, peel off the skin and slice off the top and bottom ends. Cut the beets into quarters and set aside.
- Blend the garlic, water, salt, lemon juice and yogurt till smooth. Then add the celery and beets, and pulse 3 or 4 times till partially blended yet slightly chunky. Best served chilled, garnished with freshly ground black pepper and chopped parsley.
- Wash the beets and remove any mud taking care not to tear the skin.
- Trim the stem an inch and a half away from the beet it doesn’t ‘bleed’ while roasting.
- The beetroot is done when it is tender. Use a pair of tongs or a kitchen glove/towel and squeeze slightly to check for give.
- Protect your skin and clothes from beetroot stains by wearing gloves and an apron.
- Blend the celery and beetroot to desired consistency. I prefer to leave it slightly chunky for satisfying bite.
- Make ahead and chill in the fridge an hour before serving for the flavours to develop.
- Best served chilled, garnished with some freshly chopped parsley.
- Store in an airtight container for up to 3 days, or freeze for up to a month. Thaw fully before serving.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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