Beetroot Cold Soup
### **Description:** Beetroot Cold Soup is a vibrant, refreshing, and nutrient-packed dish. It’s hydrating and naturally sweet, perfect for hot days. With the earthy flavor of beetroot and a hint of spices, this soup is a great detoxifying option. Using water instead of milk makes it lighter and vegan-friendly.
Nutrition Facts
Per serving
Energy
71 kcal
Protein
2 g
Carbs
11 g
Fat
3 g
Fiber
3 g
Ingredients
Beetroot
2 small (150g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Plain Water
2 medium cup (500g)
Instructions
Preparation
- Boil the beetroots until tender (approximately 20-25 minutes), then peel & chop them.
Cooking Steps
Heat oil in a pan over medium heat. Add garlic and onions, sauté until fragrant and translucent (around 2-3 minutes).
Add chopped boiled beetroot and cook for 2-3 minutes, stirring occasionally.
Pour in the water, bring to a boil, and simmer for about 10-12 minutes until the carrots are tender.
Remove from heat and let the mixture cool slightly.
Transfer the cooked mixture to a blender. Blend until smooth.
Adjust the consistency by adding water. Season with salt and black pepper.
Refrigerate the blended soup for at least an hour to chill it.
Serve cold.