I first tried this deliciously refreshing cold beetroot soup recipe, on a beautiful warm summers evening. Served up to me by my dear Latvian friend after an early evening spent with sundowners on the beach, it was the perfect light evening meal for a scrumptious summers night.
Dense in nutrients and low in calories, fibre-rich beetroot is one of the most potent antioxidant foods around. Beetroot is high in vitamin C, phosphorus, potassium and magnesium. One serving also gives you 37 % of your recommended daily folate, which plays an important role in cell formation and function.
This healthy beetroot soup recipe is brimming with goodness for your digestive health. A high fibre meal that’s made creamy and tart with the addition of probiotic dense kefir and vinegary pickles. The cold beetroot soup recipe also has chopped boiled eggs in it for an extra source of protein. Garnish your beetroot soup with cooling cucumber and sliced radishes for an added peppery twist.
The best thing about this beetroot soup recipe is that the flavours get better with time, making it a great dish to leave in the fridge for quick and healthy suppers throughout the week. Serve with some lightly toasted sourdough or make it into a fuller meal by adding boiled potatoes.
For more tasty digestive health recipe ideas try Gut loving Breakfast Buddha Bowl
Or for some healthy summer-inspired dips try Mediterranean dips – 3 nutritious & delicious recipes followed by Crispy Greek-Style Spinach & Potato Pie
Beetroot soup recipe
- 4 whole cooked beetroots
- 3 boiled eggs
- 300 ml of Kefir
- 150 grams cornichons
- 1/2 bunch spring onions
- 10 grams fresh dill
- 3 tablespoons of balsamic or apple vinegar
- salt and pepper
- Approx 150 ml of water
- To serve (optional)
- Diced cucumber
- Sliced radish
If you’re using fresh beetroot then wash your beets and remove the stalks by twisting them off. The leaves can be chopped up and used just as you would spinach! Pop the beetroot into boil for 35 minutes and then leave to cool before peeling off their skins.
Grate up the whole beetroots and add to a bowl along with 300 ml of kefir. Finely chop the cornichons, dill and spring onions and grate the boiled eggs, adding everything to the mix. Add a little water to loosen the mixture off, along with the vinegar. Season well with salt and pepper to taste and then leave the cold beetroot soup mixture for at least a couple of hours in the fridge to combine.
When you’re ready to serve the soup, dice some cucumber and finely slice some radishes. Ladle the soup into serving bowls and garnish with a round of radishes, half a boiled egg and a sprinkling of chopped cucumber.