beetroot and yoghurt cold soup

March 28, 2015



maybe our favorite cold soup! look at the color: you could even think it's a dessert, made from blueberries. but no, it's a beautiful fuchsia beetroot soup! a perfect spring starter!

we make it at least once a week in spring and summer. and we never get tired of it! it tastes so so good! and it's fresh, colorful and flavorful.

and honestly, it's maybe the fastest and easiest soup recipe on earth! great time-taste ratio!


serving 4:


500 g cooked beetroot

1/4 clove garlic or 1/2 shallot (or nothing if you don't like either of them!)

2 pots of thick, creamy yoghurt (about 350-400 g); we use greek yoghurt

2 tbsp balsamic vinegar

a pinch of salt

a pinch of pepper


peal the clove garlic (or the shallot).

mix with the beetroots in a blender. add salt and pepper.

add in the blender the yoghurt and vinegar. mix until smooth.

refrigerate for at least 2 hourse before serving.


piece of advice:

  • you can add small pieces of granny smith apple in the bowls just before serving to add a certain crunchiness

  • if you have some, you can use raspberry vinegar instead of balsamic vinegar. it's delicious!


Please reload

  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Pinterest Icon
  • Grey Instagram Icon

Blood orange chiffon cake

April 27, 2019

The ultimate winter cake (gluten free)

January 13, 2019

Your new go-to summer starter!

June 11, 2018

Please reload

you might also like:

m., s. & a.

or rather a., m. & s. on this picture!

three french sisters, studying in different countries, exploring, wandering, cooking...


Read More


about us

© 2015-2019 by sistersjunction