I’ve written in the past about the cold beet soup I discovered on my trip to Lithuania a few years ago. In fact, I have been making a dairy-free version of it for a while. I figured since I’ve got it nailed down, I should probably share, since it is vegan, paleo-friendly and Whole 30.
I started with this recipe from Arousing
- 6 small roasted beets (from one box found in the produce aisle at the grocery store)
- 3-4 pickle spears
- 1/2 a medium-sized cucumber
- 1 handful fresh dill, finely chopped
- 1 teaspoon dried chives
- 2 green onions, mostly the green part, finely chopped
- Juice of ½ lemon
- Salt and pepper to taste
What to do
- Grate the beets, cucumber
andpickles into a pretty big bowl. (I diced the pickles because I was about to grate my finger)
- Add the coconut yogurt and stir it all together.
- Take a big scoop of the veggie and yogurt
mixand put it in the blender with the coconut milk. (This is a good chance to pick out any large chunks and pulverize them.) Pulse to combine. Then pour it all into the bowl.
- Add the herbs and onions, then squeeze the lemon juice in. Stir it all up! Taste and add salt and pepper as needed. I used a fair amount of salt but very little pepper.
- You can eat it right away, but it’s better with some time for the flavors to combine. At least 20 minutes in the fridge is nice, but I think this soup tastes better the next day!
- Stir it up well before serving. I like to top mine with fried, diced potatoes.
Would you try this cold beet soup? What’s your favorite soup to make? Tell me in the comments!