Chilly Beet Soup Recipe

Chilly Beet Soup! I made this unique soup a few days ago and according to my husband he cant seen to get over the exquisite taste of the soup! It is true, neither can I. Try the Chilly Beet Soup!


VegetarianMain Ingredient
Interest Group


 White of leek3 Medium, washed and thinly sliced
 Chicken stock/Vegetable stock1⁄2 Cup (8 tbs)
 Canned sliced beets25 1⁄2 Ounce, undrained (3 cans, 8 1/2 ounce each)
 Granny smith apples/Other tart green apples2 Large, washed and seeded but unpeeled
 Cucumber1 Medium, peeled, quartered and seeds removed
 Chicken stock/Vegetable stock1 Cup (16 tbs)
 Plain low fat yogurt2 Cup (32 tbs)
 Chives/Thinly sliced scallion tops1⁄4 Cup (4 tbs) (for garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1021 Calories from Fat 119

% Daily Value*

Total Fat 14 g20.9%

Saturated Fat 6 g30.2%

Trans Fat 0 g

Cholesterol 37.9 mg

Sodium 2303.1 mg96%

Total Carbohydrates 193 g64.3%

Dietary Fiber 29.7 g118.8%

Sugars 126 g

Protein 46 g91.3%

Vitamin A 130.7% Vitamin C 139.9%

Calcium 117.5% Iron 121.1%

*Based on a 2000 Calorie diet


In a small saucepan, combine the leeks and 1/2 cup stock.
Bring just to a simmer and cook for 1 to 2 minutes, until the leeks have begun to soften.
Transfer the leeks and stock to a small bowl and set aside to cool.
In the bowl of a food processor fitted with a steel chopping blade, or in a blender, puree the beets until almost smooth.
Add the cucumber and apples and process until a slightly chunky texture is obtained, scraping down the sides of the bowl as needed.
Combine the remaining stock with the yogurt in a small bowl, stirring until very smooth.
Scrape this mixture into the beet puree, and process just until well blended.
Transfer the soup to a large bowl, stir in the leeks, cover, and chill until cold.