Best Chilled Red Pepper And Beet Soup With Yogurt And Caraway Seeds Recipes

Chilled Beet Soup with Yogurt and Pepitas image

Provided by Katie Lee Biegel

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

1 pound roasted or boiled red beets, coarsely chopped
1 cup light coconut milk
2 teaspoons fresh lime juice
1 teaspoon finely grated peeled ginger
1 teaspoon kosher salt
Freshly ground black pepper
4 teaspoons nonfat plain Greek yogurt
4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds

Steps:

Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.

Sweet Red Pepper-Beet Soup image

Provided by Martha Stewart

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 shallots, chopped (1/2 cup)
3 red bell peppers (1 1/2 pounds), stems, ribs, and seeds removed, cut into 1/2-inch pieces
2 red beets (1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or store-bought low-sodium chicken stock
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
4 ounces soft goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.

Sweet Red Pepper and Beet Soup image

Yield serves 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 shallots, coarsely chopped
3 red bell peppers (about 1 1/2 pounds), ribs and seeds removed, cut into 1/2-inch pieces
2 red beets (about 1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
4 ounces fresh goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

Heat oil in a medium saucepan over medium. Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add the water and broth, and bring to a boil. Cover partially, and reduce heat to a simmer. Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.
Let cool slightly. Stir in lemon juice; add 1 teaspoon salt, and season with pepper. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).
Divide soup among bowls. Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.
Nutrition Information
(Per Serving)
Calories: 125g
Saturated: 2.6g
Unsaturated Fat: 2g
Cholesterol: 6.5mg
Carbohydrates: 13.9g
Protein: 6.7g
Sodium: 374mg
Fiber: 3.4g

Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds image

Provided by Martha Stewart

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon minced, peeled fresh ginger
1/2 teaspoon caraway seeds, coarsely crushed
2 large (8 to 9 ounces each) red bell peppers, stems, seeds, and ribs removed, cut into 1/4-inch dice
1 large beet (about 8 ounces without greens), peeled and cut into 1/4-inch dice
1 3/4 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon coarse salt
Freshly ground pepper
1/4 cup coarsely chopped fresh dill, plus sprigs for garnish
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lemon juice, or more to taste
1/4 cup plain low-fat yogurt

Steps:

Heat oil in a large saucepan over medium heat. Add onion, ginger, and caraway seeds. Cook, stirring occasionally, until onions are soft, about 7 minutes. Stir in bell peppers and beet, and cook until peppers begin to soften, about 5 minutes. Add stock and 3 cups water; bring to a boil. Stir in salt; season with pepper. Reduce heat; simmer, partially covered, until peppers and beet are tender, about 45 minutes, stirring occasionally.
Stir in dill, cilantro, and lemon juice. Let cool completely. Refrigerate, covered, until cold, about 1 1/2 hours. Divide soup among 4 bowls; top each with 1 tablespoon yogurt. Garnish with dill sprigs.

Nutrition Facts : Calories 146 g, Cholesterol 1 g, Fat 8 g, Fiber 5 g, Protein 4 g, Sodium 396 g