Chilled Beet Soup
Creamy chilled beet soup is a refreshing vegetarian and gluten free recipe. It's perfect for a spring or summer appetizer!
Ingredients
- 1 lb beets, peeled & quartered
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup greek yogurt
- ½ cup vegetable broth
- 2 cloves garlic
- 3 tbsp lemon juice, freshly squeezed
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh dill, garnish
Instructions
- Preheat the oven to 450°F.
- Place the beets in a foil basket with the olive oil and balsamic vinegar.
- Wrap the foil around the beets and place in the oven for 45-60 minutes.
- Remove from the oven, open the foil and allow the beets to cool 10-15 minutes.
- Place the beets in a food processor with the greek yogurt, vegetable broth, garlic, lemon juice, salt and pepper.
- Blend until smooth and creamy.
- Place in the refrigerator and chill for 30-60 minutes.
Nutrition Facts
Calories 119kcal (6%)Carbohydrates 15g (5%)Protein 7g (14%)Fat 3g (5%)Cholesterol 2mg (1%)Sodium 370mg (15%)Potassium 450mg (13%)Fiber 3g (12%)Sugar 10g (11%)Vitamin A 100mg (2%)Vitamin C 10.4mg (13%)Calcium 76mg (8%)Iron 0.9mg (5%)
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