Description
A refreshing, chilled beetroot soup blended with creamy kefir and a hint of wasabi for a spicy kick.
Ingredients
Scale
- 2 cups roasted beets
- 1 cup kefir (plain, unsweetened)
- 1 cucumber, chopped
- 1 small red onion or shallot, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Dill (optional, for garnish)
Instructions
- Roast the beets ahead of time and allow them to cool before peeling.
- In a blender, combine the roasted beets, kefir, cucumber, onion or shallot, lemon juice, and olive oil.
- Blend until smooth. Add salt and pepper to taste.
- If the mixture is too thick, add a splash of cold water or more kefir.
- Chill in the refrigerator for at least an hour before serving to enhance the flavors.
- Serve topped with dill and a swirl of kefir, or in small glasses for a fun presentation.
Notes
Adjust the spiciness by varying the amount of wasabi. For a creamier texture, consider adding avocado. Let the soup sit in the fridge before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg