CHILLED BEET LEMON YOGURT SOUP WITH GARDEN GRANOLA BEETROOT GINGER
Beat the transition to cooler weather with this stunning Chilled Beet Lemon Yogurt Soup! While we're reaching for cozy sweaters, those warm early fall afternoons still call for something light and refreshing. This vibrant pink soup combines earthy roasted beets with tangy yogurt and bright lemon for a dish that's as beautiful as it is delicious. Topped with crunchy Garden Granola® Beetroot Ginger and fresh dill, it's the perfect way to enjoy peak-season beets before the first frost. Make it ahead and store it for up to 3 days—ideal for easy weekday lunches or elegant fall entertaining.
Ingredients
For the beet soup:
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 pound beets, washed, peeled and cut into 1/2 inch chunks
2 1/2 cups water + additional to thin if needed
1/4 cup fresh dill
1 cup plain full fat yogurt (for vegan use unsweetened coconut yogurt)
3 tablespoons fresh lemon juice + more to taste
Salt and pepper to taste
For serving:
1 1/3 cups Garden Granola® Beetroot Ginger
Plain full fat yogurt (for vegan use unsweetened coconut yogurt)
4-6 teaspoons fresh dill, minced
Instructions
Heat the olive oil in a deep skillet over medium heat. Add the onion and beets and cook, stirring occasionally until fragrant, about 5 minutes.
Add 2 1/2 cups of water and bring to a boil. Reduce the heat and simmer until the beets are tender, about 15-20 minutes.
Remove from the heat and let the mixture cool for about 10 minutes.
Add the beet/onion mixture to a high speed blender along with the dill, yogurt, lemon juice and salt and pepper to taste. Blend on the highest setting until completely smooth and creamy. Taste for seasonings and adjust as needed. If the soup is too thick add a touch more water.
Place the soup in the fridge to chill for 1 hour before serving. May be made ahead and stored in an airtight container refrigerated for up to 3 days.
To Serve:
In 4 bowls place 1/4 of the chilled beet soup.
Place a dollop of yogurt on top and swirl the yogurt into soup.
Put 1/3 cup of Garden Granola® on top of bowl.
Garnish with 1 1/2 teaspoons of minced dill.
