Description
A refreshing and nutritious cold beet and kefir soup perfect for hot summer days. This vibrant dish combines earthy beets with tangy kefir for a deliciously creamy texture.
Ingredients
Scale
- 2 medium beets, roasted and peeled
- 4 cups kefir
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
- 1 cucumber, diced
- 1/4 cup radishes, thinly sliced
- Chopped green onions, for garnish
Instructions
- In a blender, combine the roasted beets, kefir, vegetable broth, lemon juice, and dill.
- Blend until smooth and creamy. If the soup is too thick, add more vegetable broth to reach desired consistency.
- Season with salt and pepper to taste.
- Chill the soup in the refrigerator for at least 1 hour before serving.
- To serve, ladle the soup into bowls and top with diced cucumber, sliced radishes, and chopped green onions.
Notes
- For an extra touch, drizzle some olive oil on top before serving.
- This soup can be made a day in advance, allowing the flavors to meld beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9
- Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
Keywords: Cold Beet and Kefir Soup, chilled beet soup, summer soup recipe, healthy beet soup, kefir recipes, vegetarian soup