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Beetroot soup
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5 from 1 vote

Cold Beetroot Soup

Beetroot soup served chilled or cold is delicious during summer for a cooling tummy and also yummy to enjoy this one quick to make recipe.
Course Breakfast, Dinner, Lunch box
Cuisine International
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Jayasri


  • 3 Medium Sized Beetroots
  • 1 '' Ginger
  • 3 Garlic cloves
  • 4 Kaffir Lime Leaves
  • 2 Cups thick Yogurt
  • 2 to 3 tbsp Cre'me Fraiche optional
  • 4 to 5 tbsp Chopped Chives/Coriander
  • 1 tbsp Cumin seeds
  • 2 to 3 Bay Leaves
  • 4 Cloves
  • 2 tsp Black pepper


  • Wash, Peel and chop Beetroots. Roast Cumin seeds and pepper until the cumins crackle.
  • In a pressure cooker take chopped Beetroots, peeled Garlic cloves, Kaffir lime leaves, Bay leaves, roasted cumin, roasted Black pepper and cloves.
  • Steam them all in 1 cup of water for 3 whistles.
  • Once cool discard the Bay leaves and Kaffir lime leaves and rest put them in a blender and blend them into a smooth paste.
  • Add another half cup of water if needed when blending them into a smooth puree, to this add 2 cups of yogurt and salt blend well together.
  • If you want it thick and creamier add more yogurt or add water to make it slightly semi liquidy.
  • Season it with pepper and salt if you need, serve it with chopped chives or cilantro, I used chives and oven roasted crispy Kale and some croutons and some Cre'me Fraiche before serving.


This soup is on a bit sweeter side because of the beetroots, even if you seasoned more with peppercorns it really doesn't help much, I would just say, have it as it is, with a tolerable seasoning and enjoy it as it is.
If you don't find Kaffir lime leaves you can substitute with one tbsp of lemon juice or just omit it from the recipe