Soy-Free Chilled Beet Soup

Brighten up your table with this vibrant and refreshing Soy-Free Chilled Beet Soup—an ideal summer dish that's as nourishing as it is stunning. Made with tender fresh beets, zesty lemon juice, and aromatic fresh dill, this soup boasts a naturally sweet and tangy flavor profile. A creamy touch of yogurt (dairy or coconut-based) and a drizzle of olive oil add richness, while crunchy diced cucumber provides a delightful contrast in texture. With no soy in sight, this heart-healthy, gluten-free recipe is perfect for those seeking an allergen-friendly option. Serve this silky, ruby-red soup well-chilled for a stunning appetizer or light main meal that’s bound to impress.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium fresh beets
• 3 cups vegetable broth
• 2 large garlic cloves
• 1 large cucumber
• 2 tablespoons fresh dill
• 3 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup yogurt (dairy or coconut-based)
• 2 tablespoons olive oil

Directions

Step 1

Trim the tops and roots from the beets, and peel them. Cut the beets into quarters.

Step 2

In a large saucepan, combine the beets and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 30 minutes or until the beets are tender.

Step 3

While the beets are cooking, finely chop the garlic cloves and set them aside.

Step 4

Peel and dice the cucumber into small cubes for garnishing the soup later.

Step 5

Once the beets are tender, remove them from the heat and let them cool slightly.

Step 6

Transfer the beets and the cooking broth into a blender. Add the chopped garlic, fresh dill, lemon juice, white wine vinegar, salt, and black pepper. Blend until smooth.

Step 7

Pour the blended beet mixture through a fine sieve into a large bowl to remove any solids, discarding the solids left in the sieve.

Step 8

Stir in the yogurt and olive oil into the strained soup until well combined. Adjust seasoning to taste if necessary.

Step 9

Chill the soup in the refrigerator for at least 2 hours to allow the flavors to meld and to serve it cold.

Step 10

Before serving, stir the soup to recombine any layers that may have settled. Serve in bowls, garnishing with diced cucumber and fresh dill sprigs, if desired.

Nutrition Facts

Serving size	(1889.8g)

Amount per serving	% Daily Value*
Calories	945.0

Total Fat 39.0g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 4.9g
Cholesterol 7.9mg	0%
Sodium 4531.6mg	0%
Total Carbohydrate 130.1g	0%
Dietary Fiber 26.6g	0%
Total Sugars 64.7g
Protein 28.9g	0%

Vitamin D 63.1IU	0%
Calcium 405.2mg	0%
Iron 9.9mg	0%
Potassium 3934.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 11.7%

Carbs: 52.7%