Description
Chilled Beet and Cherry Soup is a refreshing summer dish that combines earthy roasted beets with sweet-tart cherries, creating a vibrant and nutritious experience. This easy-to-make soup is perfect for busy weeknights or elegant gatherings. Its striking color and unique flavor profile will impress your guests, while its creamy texture makes it an ideal light meal or appetizer.
Ingredients
Scale
- 2 medium beets (about 300g)
- 1 cup pitted fresh cherries (about 150g)
- 2 cups low-sodium vegetable broth (480ml)
- ½ cup Greek yogurt (120g)
- 2 tbsp fresh lemon juice (30ml)
Instructions
- 1. Preheat the oven to 400°F (200°C). Wash the beets, trim greens, wrap in foil, and roast for about 45 minutes until tender.
- 2. Cool the beets slightly, then peel off the skins using your fingers or a paper towel.
- 3. In a blender, combine peeled beets, cherries, vegetable broth, Greek yogurt, and lemon juice. Blend until smooth.
- 4. Chill the mixture in the refrigerator for at least two hours before serving.
- 5. Stir well before serving in bowls. Garnish with additional cherries or a dollop of Greek yogurt if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 12g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - For added depth of flavor, consider incorporating fresh herbs like mint or basil into the blend. - You can substitute cherries with other seasonal fruits such as raspberries or strawberries for a different twist. - Store leftovers in an airtight container in the refrigerator for up to three days; serve chilled.