Chilled Beet Yogurt Soup can totally come to the rescue on those blazing summer afternoons when cooking even a simple hot lunch feels nuts.
Don’t get me wrong, I love tossing together a tasty delicious berry yogurt parfait with granola or my go-to high-protein Greek yogurt bowl when I want something fast.
But once in a while, it’s good to shake things up with something way more vibrant – and yes, wildly pink.
Soup, cold and creamy, zippy with herbs? Oh, sign me up.
If you’re tired of bland lunches, keep reading.
Real quick, I have to ask: have you ever had cold soup actually taste like a five-star restaurant secret?
Because honestly, I never did until I stumbled into this Chilled Beet Yogurt Soup situation.
Do you maybe look for desserts or treats after lunch?
Well, this soup is so light and sweet (but not dessert sweet!) it genuinely curbs the urge to reach for cookies.
Try it once – seriously – you’ll see.
Why You’ll Love This Recipe
So, why bother with this vibrantly weird bowl?
First, its color screams “summer garden party” even if it’s just lunch at your messy kitchen table.
The beets make it naturally sweet, the yogurt makes each spoonful creamy, and the heap of fresh herbs? Next-level flavor.
This isn’t comfort food in the heavy way – it feels fresh, high-energy, kinda fancy, and honestly way easier than people expect.
Oh, and it actually gets better if you make it ahead.
Like – what other soup lets you get lazier? None.
Ingredients
Alright, here’s what you need to get started.
You’ll need a couple decent-sized beets – you can roast, boil, or even buy them precooked if the stove ain’t your style.
Get full-fat plain yogurt (Greek or regular both work, I won’t judge).
Grab a lemon, a garlic clove, fresh dill, maybe mint or parsley, and plain old salt and pepper.
Olive oil pulls all the flavors together.
If you’re tossing in extras, cucumbers add amazing crunch!
Timing
I’ll spit it out: this recipe is not microwave speed. Expect to spend about an hour total, but hear me out. If you roast your beets, that’s where most the time goes. If you use precooked or boiled beets, you’re cutting things way down – maybe 15 minutes of work. Oh, waiting for it to chill is the hardest part. Use the freezer if you’re hangry (I do).
Step-by-Step
So here’s my non-professional way: Roast or boil your beets till you can poke them easily with a fork.
Peel, chop, and let ‘em cool so your yogurt won’t turn watery.
Toss beets, yogurt, lemon juice, garlic, and herbs in a blender.
Zip it up until it’s smooth and pretty.
Salt, pepper, a tad of olive oil – blend again.
Pour into bowls, chill until it’s super cold, then top with more herbs or maybe a swirl of yogurt for panache.
Easy.
Nutritional Information
Let’s talk healthy stuff for a sec. This beauty packs vitamin C, fiber, gut-friendly probiotics from the yogurt, and enough magnesium to keep you buzzing along. The herbs aren’t just garnish either – they help with digestion. The best part? It’s cooling but actually fills you up. No sugar crash.
Healthier Alternatives
There’s plenty of wiggle room here. Swap regular yogurt for non-dairy versions if you’re avoiding dairy. Maybe goat yogurt or coconut yogurt? Works fine. If you’re skipping fat, use low-fat yogurt, but honestly the full-fat one keeps things rich. Some folks use less salt, toss extra cucumber or add shredded carrot. Play around, just don’t leave out the lemon – the zing makes the dish.
Serving Suggestions
- Spoon it up in chilled bowls with a heap of chopped dill on top for best flavor.
- Crusty bread or simple garlic toast goes brilliantly on the side.
- Top with diced cucumbers or a sprinkle of toasted seeds for extra crunch.
- It’s not crazy to serve this in little glasses as a starter at parties, either.
Common Mistakes
Okay, not gonna lie: a few mistakes sneak in. Rushing the beets means hard, bitter soup, so cook them until they’re soft. Some people pour hot beets right into the yogurt – mistake, you’ll get a curdled mess. Also, always taste for lemon and salt before serving. If it’s bland, add more. The last pitfall? Skimping on the herbs – I go wild, and you should too. More is better here.
Storing Tips
This soup basically improves overnight. Pop it in the fridge in a sealed container for up to three days. Keep the toppings fresh; don’t stir them in until serving. If it gets too thick in the fridge, add a splash of water or milk before eating.
Common Questions
How do I make this soup vegan?
Just switch to plant-based yogurt. Coconut or cashew yogurt works well.
Is this soup freezer-friendly?
Honestly, not really. Yogurt gets a weird texture after freezing, so best eat it fresh from the fridge.
What if I hate beets?
Try golden beets – they’re milder. Or sneak in carrots, but…the flavor’s its own thing.
Can I meal-prep this?
Ooh, totally. Make a batch, chill, and pour portions into jars for busy weekday lunches.
How do I avoid the “earthy” flavor?
Try adding more lemon or even a splash of vinegar – it cuts right through that dirt vibe.
Why You Need to Try This Summer Soup
So if you’re ready for a bright and truly refreshing change from the classic cold lunches, you absolutely need to make this Chilled Beet Yogurt Soup. The color alone puts ordinary salads to shame, and the flavors are wild (in a good way).
Try it, then tell everyone you finally love cold soup – or point them to recipes like this Chilled Beet, Lemon & Yogurt Soup and Cold Beet Soup With Yogurt for even more ideas.
Grab those beets and get blending – trust me, your hot-weather lunch plans will never be boring again.
Chilled Beet Yogurt Soup
Ingredients
Method
- Roast or boil the beets until soft, then peel and chop.
- Let the beets cool to prevent the yogurt from turning watery.
- In a blender, combine the cooled beets, yogurt, lemon juice, garlic, and herbs.
- Blend until smooth.
- Season with salt, pepper, and olive oil, then blend again.
- Pour the soup into bowls and chill until very cold.
- Top with extra herbs or a swirl of yogurt before serving.
