Do you put away your soup and stock pots when the warmer months arrive? Not so fast! Soups are actually a really good way to get your vegetable fix in the summer. And, believe it or not, beat the heat.
Wait, soup in the summer? You bet! I know what you’re thinking. A steaming bowl of soup can be hard to stomach on a hot summer day but chilled soups are undeniably refreshing to have when the temperatures are high.
The whole idea is to stick it in the refrigerator for a cooling meal that doesn’t weigh you down. They are light, hydrating, and really easy to make with fuss-free ingredients.
Yes, that means it can be made ahead of time and enjoyed over a few days.
My favorite chilled soup is beetroot soup. I’ve made this soup with all kinds of beetroots: red, golden, and pink-white striped (chioggia). However, I simply cannot get enough of the vibrant color of the red beetroot! It’s my happy soup.
A word of caution: red beetroots stain, so you may want to wear gloves when handling them and avoid cutting them on a wooden board. Another great tip a friend gave me is to peel them in a bowl of water in the sink so the red stain will stay in the water and off your skin.
Pretty clever, don’t you think? It’s a small effort to make for this delicious and healthy soup.
Beetroot is low in calories, packed with vitamins and minerals, and full of powerful antioxidants. It’s high fiber content helps with digestion, while the plant pigment that gives beetroot its red color called betacyanin is believed to have the ability to suppress the development of some types of cancer.
Not sure you’ll like the “earthy” taste? This soup might change your mind. When I made this soup for the first time based on a Borscht soup recipe I found online, I was surprised at how well the lemon juice, apple cider vinegar, and honey (substitute with other liquid sweeteners like agave or maple syrup if you’re vegan) improve the taste of beetroot for those who may not be used to it.
And when I drank it cold the next day after overnight refrigeration, the flavor was even better! I like having it with some coconut milk on top, and it’s excellent with full-fat Greek yogurt too.
Keep it simple or take it one step further by topping it with hard-boiled eggs and some finely chopped cucumber, radishes, and fresh dill.
I wouldn’t be surprised if this soup turns you into a beet lover. And I hope it does! Here’s a time-efficient meal-planning tip: Make a big pot of beetroot soup over the weekend, store it in the refrigerator and you have dinner ready on busy weeknights.
- 3 large beetroots, peeled and chopped into small pieces
- 2 medium carrots, peeled and chopped into small pieces
- 1 small white or yellow onion, chopped
- Water or vegetable stock
- Juice of ½ lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or liquid sweetener of choice
- Salt and pepper, to taste
- Full-fat Greek yogurt or coconut milk, to serve
- Place chopped beetroots, carrots, and onions in a pot with enough water or vegetable stock to cover.
- Bring to a boil and then turn down the heat to a simmer. Cook until the vegetables are soft, about 30 to 40 minutes. Smaller pieces of vegetables cook faster.
- Stir in lemon juice, apple cider vinegar, and honey.
- Remove from heat and allow to cool. Transfer to a blender or food processor and process until smooth. Add more water if necessary to reach the desired consistency.
- Chill for a few hours or overnight in the refrigerator.
- Season with salt and pepper, and serve with Greek yogurt or coconut milk on top.