Illustration depicting a plethora of fresh cooking ingredients

Chilled Summer Beet Soup

Prep time: 5 mins |Cook time: 60 mins |Total time: 65 mins |Serves: 6-8 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Chilled Summer Beet Soup

Prep time: 5 mins |Cook time: 60 mins |Total time: 65 mins |Serves: 6-8 |

Chilled Summer Beet Soup

INGREDIENTS

  • 2 cups Cook's Pantry Whole Beets
  • 1 cup vegetable broth
  • 1 cup greek yogurt + more for garnish
  • ¼ cup fresh dill + more for garnish
  • 2 tablespoons olive oil
  • 1 cup toasted pine nuts - chopped

CUCUMBER RELISH FOR GARNISH

  • ½ cup cucumber - small dice
  • ¼ cup fresh dill - chopped

DIRECTIONS

  1. For the relish: Mix cucumber, dill and pine nuts in small bowl - refrigerate until ready to serve.
  2. For soup: Place all ingredients in vita mix and process until smooth. Taste and adjust seasoning as needed.
  3. Refrigerate for 1 hour or more and then serve.
  4. To serve: Pour soup into desired bowls or cups and garnish with a dollop of greek yogurt and a spoonful of cucumber relish. Will keep in refrigerator up to a week.
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