Vibrant pink beet and yogurt soup with fresh herbs and lemon. This light, creamy, and refreshing soup is perfect for Valentine’s Day, summer dinners, or elegant starters.
Heat olive oil in a saucepan over medium heat.
Add onion and sauté for 3–4 minutes until soft. Add garlic and cook for 30 seconds.
Add chopped beets and vegetable stock. Bring to a boil, then reduce heat and simmer for 25–30 minutes until beets are tender.
Blend the soup until completely smooth using an immersion blender or countertop blender.
Let the soup cool slightly.
Whisk yogurt in a bowl until smooth.
Gradually stir yogurt into the warm (not hot) soup to prevent curdling.
Add lemon juice, salt, and pepper. Adjust seasoning.
Chill for 30 minutes if serving cold, or serve slightly warm.
Ladle into bowls and garnish as desired.
Wine
Dry Rosé
Grüner Veltliner
Pinot Noir (light-bodied, slightly chilled)
Cocktails
Beet Gin Fizz
Aperol Spritz
Non-Alcoholic
Sparkling water with lemon
Cucumber-mint cooler
Sides
Rye bread or sourdough
Goat cheese crostini
Smoked salmon bites
Yogurt should be room temperature before adding
Lemon juice balances beet sweetness — add gradually
Best served chilled or slightly cool
Goat yogurt or skyr works well as alternatives
Naturally pink — perfect for Valentine’s Day menus
4 servings