The hot hot weather demands a cold soup for lunch and I’m quite happy to oblige. This silky Beetroot and Yogurt Soup requires no cooking and comes together in a blender. 

All you need to do is roast some beets and garlic in the oven, add these and a few other ingredients to the food processor and leave to chill in the refrigerator. Enjoy this with some crusty bread and olive oil, or a bowl of salad.

I’ve used potato and a slice of bread to thicken the soup. Using stale bread is a technique used to give body to Gazpacho,  and it works beautifully here as well. Even if you are not a Beetroot fan, this sliky concoction is sure to convert you. Do give it a try!

Do tag me @supaintsonplates #supaintsonplates on Instagram, if you try this recipe.



Beetroot Soup Recipe
Prep Time 1 hour 50 minutes
Cook Time 10 minutes
Total Time 2 hours
Course Soup
Cuisine American
Servings 2 people


  • 2 Piece Roasted Beetroot
  • 1 Piece Boiled Potato
  • 8-10 Cloves of Roasted Garlic
  • ½ Cup Cup Hung Curd / Greek Yogurt
  • Black Pepper To taste
  • ½ Cup Cup Vegetable Stock 
  • Salt  To taste
  • 1 Slice Bread
  • 2 tbsp Olive Oil 


  • Wash, clean and pat dry the Beetroot 
  • Coat with oil, wrap in aluminium foil and bake for 40-45 minutes in the oven at 175 degrees.
  • Once cooked through, remove from the foil and let it cool.
  • Remove the skin of the beetroot and cut into big pieces 
  • Add all ingredients except the vegetable stock to the blender 
  • Blend to a fine consistency
  • Add vegetable stock in small quantities until u get the desired consistency 
  • Chill the soup in the refrigerator for at least an hour
  • Top with some whipped yogurt, fresh mint and olive oil.
Keyword soup

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