Beetroot Soup.
(A lovely soup made from beetroot)
This delicious soup is just unbeetable! The lovely color of this soup is going to make you more hungry and you are going to love it’s velvety texture.
Beetroots have an excellent nutrional profile.They are loaded with anti-oxidants, vitamins and minerals.Beetroots are a good source of iron and vitamin C and thus are great for people suffering from anaemia . This soup is a great way to incorporate beetroot in your diet.
Ingredients
2 medium-size beetroots
1 big red onion
7-8 garlic cloves
2 celery sticks
1 green chili chopped
1 tbsp vinegar
1 cup coconut milk
1 tbsp butter/oil
1/2 tbsp pepper powder
salt as per taste
For garnish -
Fresh cream
Black pepper powder
Roasted melon seeds
Coriander leaves
Method
Wash the beetroot, celery. Cut all the veggies roughly.
In a heavy bottom pan, heat butter/oil. Once the oil is hot, add chopped garlic and saute for a minute.
Add chopped onions and saute till the onions are cooked a little.
Add celery sticks, beetroot, green chili, vinegar, water, black pepper powder, and salt. Cover the pan and heat on a medium flame for 20-25 mins, till the beetroot is cooked properly.
Add coconut milk and use a hand blender to blend everything into a smooth soup. If you are using an electric blender, first cool down a little and then blend properly.
Add fresh cream on top and garnish with black pepper powder, roasted melon seeds, and coriander leaves.
BEETROOT SOUP IS READY TO SERVE!
SERVE HOT.
Notes -
You can alternatively, make this soup in a small pressure cooker to save time(3-4 whistles).
For the vegan version, use oil instead of butter and skip adding fresh cream on top.
Beetroot Soup
Ingredients
- 2 medium-size beetroots
- 1 big red onion
- 8 garlic cloves
- 2 celery sticks
- 1 green chili chopped
- 1 tbsp vinegar
- 1 cup coconut milk
- 1 tbsp butter/oil
- 1tbsp butter
- 1/2 tbsp pepper powder
- salt as per taste
- Fresh cream
- Black pepper powder
- Roasted melon seeds
- Coriander leaves
Method
- Wash the beetroot, celery. Cut all the veggies roughly.
- In a heavy bottom pan, heat butter/oil. Once the oil is hot, add chopped garlic and saute for a minute.
- Add chopped onions and saute till the onions are cooked a little.
- Add celery sticks, beetroot, green chili, vinegar, water, black pepper powder, and salt. Cover the pan and heat on a medium flame for 20-25 mins, till the beetroot is cooked properly.
- Add coconut milk and use a hand blender to blend everything into a smooth soup. If you are using an electric blender, first cool down a little and then blend properly.
- Add fresh cream on top and garnish with black pepper powder, roasted melon seeds, and coriander leaves.
Notes
- You can alternatively, make this soup in a small pressure cooker to save time(3-4 whistles).
- For the vegan version, use oil instead of butter and skip adding fresh cream on top.
