Chilled Beetroot Soup

The colour of this soup is enough to bring joy to the heart.

Cold Beetroot Soup | Vegetarian | A Life TIme of Cooking

A glorious and colourful start to a meal. Royal red beetroot transformed into a soup. I had fennel flowers sitting on the kitchen bench so these went into the soup as well, with some plain yoghurt.

Similar recipes include Simple Beetroot Soup, Quick Gazpacho, Chilled Asparagus Soup, and South Indian Beetroot Soup.

Feel free to browse our Beetroot recipes and Cold Soup recipes. Find some inspiration in our Late Summer recipes.

Cold Beetroot Soup | Vegetarian | A Life TIme of Cooking

Chilled Beetroot Soup

Often recipes over-complicate this simple yet elegant soup. This is all that is needed.

Take 4 or 5 pre-cooked and peeled medium sized beetroots and 750ml – 800ml of good vegetarian stock. Using an immersion stick blender, puree the beets. You could also use a blender or food processor. Taste the soup and adjust seasonings. Thin the soup a little more if you wish.

Place in the fridge to chill.

Take a little yoghurt, about a tablespoon per person, and add a pinch of salt and a pinch of cumin powder per person.

Serve the chilled soup in beautiful bowls and swirl the yoghurt on top.

recipe notes
Instead of using yoghurt, make a tadka by popping some black mustard seeds in ghee, then adding cumin seeds, allowing them to brown. Pour the tadka on top of the soup.

browse some Beetroot recipes



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