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Cold beetroot soup with a side of grilled chicken

average rating is 3 out of 5, based on 150 votes

Experience a vibrant burst of flavors with our refreshing Cold Beetroot Soup paired with succulent Grilled Chicken. This low-carb, high-protein recipe is perfect for diabetics and those on the SOZA weight loss program. Prepare to tantalize your taste buds while nourishing your body with this wholesome and satisfying meal.

Serving Suggestions/Tips:

Serve the Cold Beetroot Soup chilled for a refreshing taste.

Garnish the soup with fresh dill or parsley to add a pop of color and flavor.

Let the grilled chicken rest before slicing to ensure maximum juiciness.

Squeeze fresh lemon juice over the grilled chicken for a citrusy zing.



Prep Time


Total Time







low-carb high-protein diabetic-friendly weight loss gluten-free dairy-free (if using dairy-free yogurt) nut-free egg-free sugar-free healthy refreshing nutritious balanced meal low-calorie beetroot cucumber Greek yogurt grilled chicken fresh herbs


Cold Beetroot Soup Ingredients:

  • 2 medium-sized beetroots, cooked and peeled

  • 1 small cucumber, peeled and chopped

  • 1 cup plain Greek yogurt (low-fat or full-fat, depending on your preference)

  • 1 clove garlic, minced

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • Fresh dill or parsley for garnish

Grilled Chicken Ingredients:

  • 2 boneless, skinless chicken breasts (approximately 4-6 ounces each)

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • Lemon wedges for serving


  1. Preheat your grill to medium-high heat.

  2. In a blender or food processor, combine the cooked beetroots, cucumber, Greek yogurt, minced garlic, lemon juice, and olive oil. Blend until smooth. If the soup is too thick, you can add a little water to reach your desired consistency. Season with salt and pepper to taste.

  3. Transfer the beetroot soup to a bowl or container and refrigerate for at least 30 minutes to allow the flavors to meld together.

  4. While the soup is chilling, prepare the grilled chicken. Season the chicken breasts with salt and pepper on both sides.

  5. Drizzle olive oil over the chicken breasts, ensuring they are evenly coated.

  6. Place the chicken breasts on the preheated grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Cooking time may vary depending on the thickness of the chicken breasts.

  7. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.

  8. To serve, divide the cold beetroot soup into two bowls and garnish with fresh dill or parsley. Slice the grilled chicken and serve it alongside the soup. You can also squeeze fresh lemon juice over the chicken for added flavor.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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