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Cold Beetroot Soup

Prep Time:

20 Minutes

Serves:

4 Servings

Cook Time:

10 Minutes

Author

Krystal Roberts

About the Recipe

This vibrant cold beetroot soup is creamy, lightly tangy, and refreshing. Fresh cucumber and dill make it especially welcome on warm summer days.

Ingredients

  • Soup
  • 4 cups soy milk
  • Juice of 2 lemons
  • 2 cups marinated beets
  • ½ cup cucumber, peeled and chopped
  • Handful fresh dill, chopped (plus extra for garnish)
  • 2 tsp kala namak (black salt)
  • 1 tsp sugar

Servings

Yields

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Linked Recipes

Preparation

Step 1


Combine the soy milk and lemon juice in a saucepan and let stand for about 5 minutes to slightly thicken.


Step 2


Stir in the kala namak and sugar until dissolved.


Step 3


Add the marinated beets, cucumber, and chopped dill.


Step 4


Blend with an immersion blender until smooth and creamy.


Step 5


Refrigerate for at least 30 minutes before serving.


Step 6


Garnish with fresh dill and serve chilled.


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