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Print Recipe
Cold Beetroot Soup with Yogurt Recipe
I want to offer you a recipe for a great spicy and refreshing soup in the Asian style, with an unusual combination of beetroot with ginger, lemon flavor and the delicate sweetness of coconut milk. Beetroot can be as delicious as you allow yourself to experiment with it. Now imagine that you take the natural sweetness and fantastic color of beetroot and add to it the Oriental flavors of ginger and coconut milk, sprinkle it all with pumpkin seeds and season it with yogurt. It turns out a refreshing, invigorating spring soup-puree, which gives strength and lifts the mood.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Boil the young beets, cool and cut into pieces.
    Boil the young beets, cool and cut into pieces.
  2. Wash, peel and slice the ginger. Squeeze the juice from the lemon.
    Wash, peel and slice the ginger. Squeeze the juice from the lemon.
  3. Pour the coconut milk into a whipping container. Add the chopped, boiled beets, lemon juice, ginger, salt and pepper to taste to the coconut milk.
    Pour the coconut milk into a whipping container. Add the chopped, boiled beets, lemon juice, ginger, salt and pepper to taste to the coconut milk.
  4. Chop all the ingredients with a blender until smooth.
    Chop all the ingredients with a blender until smooth.
  5. Pour the beetroot soup into a container and refrigerate. Cool it for at least 1 hour before serving.
    Pour the beetroot soup into a container and refrigerate. Cool it for at least 1 hour before serving.
  6. Pour the cold beetroot soup on plates, put a spoonful of yogurt in each and garnish with pumpkin seeds and serve immediately.Bon Appetit!
    Pour the cold beetroot soup on plates, put a spoonful of yogurt in each and garnish with pumpkin seeds and serve immediately.Bon Appetit!

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