Chilled Beet Soup with Yogurt and Pepitas

Total Time:
1 hr 5 min
Prep:
5 min
Inactive:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound roasted or boiled red beets, coarsely chopped
  • 1 cup light coconut milk
  • 2 teaspoons fresh lime juice
  • 1 teaspoon finely grated peeled ginger
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 teaspoons nonfat plain Greek yogurt
  • 4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds
Directions
  • Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.

  • To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.


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    This recipe is featured in:

    The Kitchen