Chilled Kefir and Beetroot Soup

A vibrant, chilled bowl with earthy beetroot, tangy kefir and a crisp fresh finish—easy to make ahead and ready whenever you need a light, flavourful starter.

Looking for something different from the usual gazpacho? This chilled beetroot and kefir soup is perfect for those warmer days at the end of summer and beginning of autumn. It’s colourful, creamy and full of flavour, with fresh cucumber, radishes and dill.

Beetroot brings fibre and folate, while kefir adds a tangy taste and probiotics. Serve it well chilled for a refreshing starter or a side.

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What you need for 4 servings:

• 500 g whole beetroot, with the stems if possible

• 1 cucumber

• A handful of radishes

• 1 red onion

• 4 garlic cloves

• 1 small bunch of fresh dill

• 500 ml kefir

• 1 tbsp apple cider vinegar

The recipe:

1. First of all be cautious because cooking with beetroot can stain your clothes or worktop so protect them!

2. Cut the stems from the beetroots, cut roughly and wash under water.

3. Peel the beetroots and cut into big chunks. Grate them in a electrical grater.

4. Place the grated beetroots and stem in a pan, cover with water and simmer for 20-25 minutes until soft. Let it cool.

5. In the meantime, prepare all vegetables: chop the cucumber, radishes, onion, garlic and dill.

6. Add to the cooled beetroots and mix with a stand mixer. Add the kefir and vinegar and stir well.

7. Chill the soup in the fridge for at least 2 hours before serving.

8. Serve topped with cucumber and radish pieces and dome dill.

The benefits:

• Beetroot adds fibre, folate and betalains—the pigments that give it its deep colour and have antioxidant properties.

• Kefir adds beneficial microbes to the soup, alongside calcium and protein.

Per serving:

Protein: 7 g | Fibre: 5 g

Also provides B vitamins, folate and calcium.