Cold Beetroot Soup is a colorful, refreshing, and nutritious soup made with fresh beetroot, yogurt, lemon juice, and herbs. It has a naturally sweet and earthy flavor with a smooth, creamy texture. This vibrant cold soup is easy to prepare and perfect for summer meals, healthy starters, or a light lunch.
Wash, peel, and chop the beetroot into small pieces.
Boil the beetroot until soft, then allow it to cool completely.
Add the cooked beetroot, yogurt, and lemon juice to a blender.
Add salt, black pepper, and a little cold water.
Blend until smooth and creamy.
Adjust the seasoning and consistency as needed.
Refrigerate for 1–2 hours.
Serve chilled, garnished with fresh mint leaves or chopped cucumber.
2 medium-sized beetroots
1 cup plain yogurt
1 tablespoon lemon juice
8–10 fresh mint leaves
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