Chilled Beet and Yogurt Soup

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4 medium-sized organic beets, scrubbed and trimmed

2 cups of organic, plain Greek yogurt

1 garlic clove, minced

1 small cucumber, peeled, seeded, and finely diced

2 tablespoons of fresh dill, finely chopped

2 tablespoons of fresh lemon juice

Salt and pepper to taste

Extra virgin olive oil for drizzling

Additional dill for garnish


Preheat your oven to 375°F (190°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast in the oven until they are tender, about 1 to 1.5 hours. Unwrap the beets and let them cool.

Once the beets are cool enough to handle, peel off the skin. It should come off easily with your fingers. Cut the beets into chunks.

In a blender, combine the beets, Greek yogurt, garlic, cucumber, dill, lemon juice, salt, and pepper. Blend until smooth.

Transfer the soup to a large bowl. Cover and refrigerate for at least 2 hours, or until the soup is chilled.

Before serving, give the soup a quick stir. Ladle the soup into bowls, drizzle with a little olive oil, and garnish with additional dill.

Enjoy this sustainable and refreshing Chilled Beet and Yogurt Soup!

Energy Efficiency: Roast multiple beets at once and use leftovers in salads or other recipes to maximize the energy used for roasting.

For the Soup (per serving):

  • Calories: 150-200
  • Fat: 7-10g
  • Carbohydrates: 15-20g
  • Protein: 8-10g
  • Fiber: 3-4g

The total calories for one serving of the Chilled Beet and Yogurt Soup is approximately 150-200 calories.