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Vegan Cold Beet Soup

Cold Beet Soup Recipe

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  • Author: Nele Liivlaid
  • Total Time: 50 minutes
  • Yield: 3 -4 servings 1x


Here’s a perfectly cooling 8-ingredient vegan cold beet soup for hot summer days. This chilled beet soup really arouses your taste buds and is ready in just 15 minutes.


  • 400g (14oz) boiled beetroot, grate
  • 400g (14oz) plain soy yogurt
  • 4 tbsps. coconut milk
  • Lemon juice of one smaller lemon
  • 4 tbsps. chopped onion greens or scallions + some extra for garnish
  • 2 tbsps. chopped fresh dill + some extra for garnish
  • 2 short cucumbers (Kirby or garden) or 1 long one (Persian, English, Armenian)
  • 4 small or 2 bigger radishes, chopped
  • Black salt and black pepper to taste
  • Water (enough for desired consistency, I used ½ cup)


  1. First, preferably wearing gloves, finely grate beets. Alternatively, buy grated beetroot to save some time.
  2. Then, pour yogurt into a bigger bowl and mix in grated beetroot, finely chopped cucumber and radish, and chopped onion greens and dill. Thin the soup with some water if necessary.
  3. Finally, season with salt and pepper and add some extra onion greens and fresh dill before serving.


One serving has 3 GL points.

The glycemic load greatly depends on the yogurt you use. Mine was unsweetened soy yogurt containing no sugars or starches.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Boiling


  • Serving Size: 1/4 of recipe
  • Calories: 124 kcal
  • Fat: 5.96g
  • Carbohydrates: 8.28g
  • Fiber: 3.48g
  • Protein: 7.5g

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