Cold beetroot soup with yogurt and pumpkin seeds – detailed cooking recipe.
Recipe author – Katie Lee
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Time: one hour. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr coarsely chopped baked or boiled red beets
- 1 tbsp. coconut milk
- 2 tsp lime juice
- 1 tsp finely chopped peeled ginger
- 1 tsp salt
- 4 tsp skim yogurt without fillers
- 4 tsp fried salted peeled pumpkin seeds or seeds sunflower
Recipes with similar ingredients: beets, coconut milk, ginger root, pumpkin seed, yogurt
Recipe preparation:
- Put beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and chop until smooth. Transfer to a container and refrigerate at least 1 hour before serve.
- Pour three quarters of a cup of soup into small glasses, decorate every 1 tsp yogurt and 1 tsp. sunflower seeds. Serve the soup immediately on table. Recipe for pumpkin soup puree.
