We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Loading Video...

Chilled Beet Soup with Yogurt and Pepitas

Recipe courtesy of Katie Lee Biegel

Show: The Kitchen

Episode: Chill Out

Chilled Beet Soup with Yogurt and Pepitas

Name: Chilled Beet Soup with Yogurt and Pepitas
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
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

Getting reviews...

Level: Easy

Total: 1 hr 5 min (includes chilling time)
Active: 5 min

Yield: 4 servings

Nutrition Info

Level: Easy

Total: 1 hr 5 min (includes chilling time)
Active: 5 min

Yield: 4 servings
Nutrition Info

Ingredients

Deselect All

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

Watch how to make this recipe.

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.