If you like beetroots, you will love this soup. I personally love beets because of its colour and its earthy flavour....raw beet juice works wonders for your skin, you know.
This is a very simple soup to make and served either chilled or warm.
For the soup:
Raw beets: 4.
Onion[medium]: 1.
Garlic pods:4-5.
Green chillies:2-3.
Vegetable stock cube: 1
Water: 250 ml.
Salt: to taste.
Oil: 1 tsp.
Garnish:
Yogurt: 3-4 tbsp.
Fresh dill: 2 sprigs.
1.Preheat the oven to 150 degrees.
2.Peel the beetroot and cut into large chunks. Roughly coat with the oil and place on a baking tray lined by grease proof paper.
3.Place the tray in the middle rack and roast for 10-12 mins. This softens the beet and gets rid of the raw flavour.
4.Remove and cool.
5.Simmer the rest of the ingredients [except the yogurt] together for 8-10 mins.
6.Blend them along with the beets.
7.Check salt and serve with a dollop of yogurt and dill.
You can substitute yogurt with creme fraiche [either blend it with the soup or as garnish]. I have used 3 chillies which gives a subtle kick to the soup but you can vary the number of the chillies as per your taste.
The flavour is lovely and the colour is just right for an eye-catching presentation.
For the event Soup Recipes by Dr.Sameena Prathap for the month of Jan
For the event AWED-French by DK, guest hosted by Priya of Priya's Easy N Tasty Recipes.
Enjoy....
Scribbled by Reva.
This is a very simple soup to make and served either chilled or warm.
For the soup:
Raw beets: 4.
Onion[medium]: 1.
Garlic pods:4-5.
Green chillies:2-3.
Vegetable stock cube: 1
Water: 250 ml.
Salt: to taste.
Oil: 1 tsp.
Garnish:
Yogurt: 3-4 tbsp.
Fresh dill: 2 sprigs.
1.Preheat the oven to 150 degrees.
2.Peel the beetroot and cut into large chunks. Roughly coat with the oil and place on a baking tray lined by grease proof paper.
3.Place the tray in the middle rack and roast for 10-12 mins. This softens the beet and gets rid of the raw flavour.
4.Remove and cool.
5.Simmer the rest of the ingredients [except the yogurt] together for 8-10 mins.
6.Blend them along with the beets.
7.Check salt and serve with a dollop of yogurt and dill.
You can substitute yogurt with creme fraiche [either blend it with the soup or as garnish]. I have used 3 chillies which gives a subtle kick to the soup but you can vary the number of the chillies as per your taste.
The flavour is lovely and the colour is just right for an eye-catching presentation.
For the event Soup Recipes by Dr.Sameena Prathap for the month of Jan
For the event AWED-French by DK, guest hosted by Priya of Priya's Easy N Tasty Recipes.
Enjoy....
Scribbled by Reva.
1 comment:
Wonderful looking soup, extremely irresistible and catchy..
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