This Chilled Beet Soup is refreshing with earthy undertones and delicious flavors. It’s a refreshing option for the hot days of summer and yet one that is filling thanks to potatoes and eggs. Make it Whole30 by keeping it dairy free with coconut cream.
We love this soup with homemade yogurt but this can easily be made with coconut cream if you’re going for dairy free option. Use the entire beet with tops or just use the beet root. Packed with potatoes, eggs and crunchy cucumbers. Just pour, drizzle with oil and enjoy!
Related: How to Make Homemade Yogurt
Blended or Not
The use of immersion blender is totally optional. You can completely forego blending and leave the soup chunky. Again, it’s your preference. If you are blending, be sure to scoop out 1/2 cup or so of the beet/tops mixture to add back later. I’ve made this soup without blending it and it was just as delicious.
Also, the beet greens are added partly to avoid food waste. If you only find beet root at the market, feel free to just use that (but probably throw a third one in there for good measure). I do find the beet greens add a bit more tang to the soup but it’s just as good without them.
To Garnish
I love adding whatever fresh herbs I have growing in my garden at that time. We also enjoy thinly sliced radishes for extra crunch. One thing I always try to do to my soups that are naturally low-fat like this one, is add a quick drizzle of good quality olive oil for extra bioavailability.
Fat-soluble vitamins in beets especially need a good fat for those nutrients to be absorbed. Healthy fats like full fat yogurt, coconut cream and an additional olive oil are used as vehicle for those fats to be assimilated well.
Related: I used Olea Blue high polyphenol olive oil. You can read more about it HERE >>> Gluten Free Flatbread with Herb Dipping Oil. By the way, that flatbread would be delish dunked in this soup.
Chilled Beet Soup
Enjoy this soup with a gluten free sourdough baguette or with some crackers.
Chilled Beet Soup
Ingredients
- 2 russet potatoes
- 3 eggs
- 2 large beets with greens
- 1 quart water
- 2 teaspoon sea salt
- 2 garlic cloves
- 2 tablespoon lemon juice
- 1 cup full fat yogurt or coconut cream if dairy free
- 2 thin skinned cucumbers
- fresh herbs for garnish
- drizzle of good quality extra virgin olive oil
Instructions
Pre-cook potatoes and eggs
- Boil potatoes and eggs using your favorite method. I cook them in the Instant Pot for 5 minutes on manual with 5 minutes NPR (natural pressure release) and then quick release. Pull them out and chill completely. Be sure to have them completely chilled before adding them to the soup.
Chilled Beet Soup
- In a medium saucepan, add diced beet root, salt and water and bring to a boil. Reduce heat and continue to cook for 15 more minutes.
- Add chopped beet greens (tops) and garlic cloves to the last 5 minutes of cooking.
- Set aside and chill completely.*
- If blending, scoop out 1/2 cup of beets/greens. Blend the rest with an immersion blender to desired texture.
- Add lemon juice, yogurt (or coconut cream if dairy-free), and season with salt if necessary.
- Dice chilled potatoes, eggs and cucumbers and add to soup. Add reserved beet/greens mixture back to soup.
- Plate and garnish with fresh greens, a swirl of yogurt and radishes. Drizzle olive oil.
Notes
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