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Chilled Lemon Basil Beet Soup

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8


  • 3 Medium beets or 2 large beets, peeled and cut into large chunks
  • 3 carrots cleaned and chopped into large chunks
  • 1 large zucchini cut into 4s
  • 1 32 oz container vegetable stock
  • 3 cups water
  • 1 Tbs salt
  • 1 tsp garlic salt
  • 1 5.3 oz container Stonyfield Greek Yogurt
  • 1 lemon juice of 1 lemon
  • 1 handful about 1/2 a cup chopped Lemon Basil (or regular basil)


  • Clean and chop all your veggies and put them into a large sauce pan. Pour vegetable stock and water over the veggies and add salt and garlic salt. Bring vegetables and liquid to a boil, reduce heat to medium and allow to cook for 45 minutes, until veggies are soft when poked with a fork.
  • Allow to cool for 15 minutes, then put contents of the pot into a food processor and squeeze juice of lemon into the food processor and about 3/4 of the Greek Yogurt. Blend until totally smooth (about 2 full minutes). Pour into a bowl, and cover with plastic wrap. Put in the refrigerator for 4 hours, or up to overnight!
  • To serve spoon a ladle fun into small bowl, top with a dollop of Greek Yogurt and sprinkle a little bit of lemon bail on top and then serve!