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Cold Beet Soup

By: Nele Liivlaid from
Cold Beet Soup
Cold Beet Soup

"Here’s a perfectly cooling 7-ingredient vegan cold beet soup for hot summer days. This chilled beet soup really arouses your taste buds and is ready in just 15 minutes. This cold beet soup totally won my heart because it’s: So easy to make Taste is so refreshing Only 7 ingredients and 15 minutes Furthermore, if you need to follow any dietary restrictions within vegan diet, you’d be interested to know that this soup is: Gluten-free Nut-free Peanut-free Can be made soy-free Low glycemic Candida diet friendly Sugar-free Oil-free Finally, if you prefer a heartier meal, serve some boiled potatoes or sweet potatoes as side or add boiled chickpeas, beans or lentils to your summery chill soup."

NotesTips on my cold beet soup:
Save time and buy grated beetroot (if available).
Instead of soy yogurt any plain plant yogurt, sour cream or kefir will do, such as cashew or almond yogurt or kefir. Coconut yogurt might have too strong taste and be too heavy when used alone. Instead you might try it in combination with other yogurts.
If you want to save some more time, use apple cider vinegar instead of lemon juice.
Feel free to use regular Himalayan salt instead of black salt if you’re not after the egg-like taste.
You can go an extra mile and prepare the beetroot from scratch – boil whole beetroot until tender or cut into smaller cubes and bake in the oven at 200°C (390°F) for about 20 minutes (until tender).

Serves4 people

Preparation Time15 min


  • 14 (1-ounce) boiled beetroot, grate
  • 14 (1-ounce) plain soy yogurt
  • 1 medium Lemon juice of one lemon
  • 4 tablespoons chopped onion greens or scallions
  • 2 tablespoons chopped fresh dill
  • 2 medium short cucumbers (Kirby or garden)
  • 4 small radishes, or 2 larger
  • 1 cup beetroot cooking liquid (from package) or water
  • 4 tablespoons coconut milk
  • 1 cup Water (enough for desired consistency, I used ½ cup)
  1. First, preferably wearing gloves, finely grate beets. Alternatively, buy grated beetroot to save some time.

  2. Then, pour yogurt into a bigger bowl and mix in grated beetroot, finely chopped cucumber and radish, and chopped onion greens and dill. Thin the soup with some water if necessary.

  3. Finally, season with salt and pepper and add some extra onion greens and fresh dill before serving.

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