Time: 1 hour.
Complexity: easily
Servings: 4

Cold beetroot soup with yogurt and pumpkin seeds - a detailed recipe.

Ingredients:

• 450 g coarsely chopped baked or boiled red beets
• 1 cup coconut milk
• 2 tsp lime juice
• 1 tsp finely chopped peeled ginger
• 1 teaspoon of salt
• 4 tsp. plain, low-fat yogurt
• 4 tsp roasted, salted, peeled pumpkin seeds or sunflower seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beet, coconut milk, ginger root, pumpkin seed, yogurt

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Preparation:

Step 1
• Place the beets, coconut milk, lime juice, ginger, salt, and pepper to taste in a blender and blend until smooth. Transfer to a container and refrigerate for at least 1 hour before serving.
Step 2
• Pour three-quarters of a cup of soup into small glasses, garnish each with 1 teaspoon of yogurt and 1 teaspoon of sunflower seeds. Serve immediately.
  
  Recipe pumpkin puree soup.

Votes: 2

Author of the recipe - Katie Lee is an American food writer and television food critic.