Beetroot Soup
Beetroot soup! Are you excited hearing it or you are sure that you are gonna dislike it? But no harm in trying it out atleast once, right? I don’t need to tell anyone about the health benefits and nutritive value of beetroots. It’s rich source of folate and manganese and fat content is almost nil. Exceptionally good for
kids. It helps to increase the amount of haemoglobin in blood. It is also used as a colouring agent in breads, cakes and cookies. Try out my beetroot bread if any of you is interested in a pink coloured bread.
You can add some fresh cream or thick coconut milk to tone down the strong flavour of beetroot. I didn’t have either and hence I used a secret ingredient in it. Please read the notes section. Look out for a recipe of beetroot raita or beetroot pachadi soon in the blog. Another beetroot dish commonly made in Kerala is a simple stir fry with onions and green chilies and finally garnished with fresh grated coconut.
Ingredients:
- Beetroot 1 big
- Carrot 1 small
- Onion 1 small
- Salt to taste
- Pepper powder to taste
- Fresh cream/coconut cream 2 tbsp
- Refined oil 2 tsp
- Lemon juice 1 tsp
Method:
- Chop the beetroot, carrot and onion into medium size chunks.
- Heat oil in a pan and saute the veggies for 2-3 minutes.
- Add 2 cups water and cook till the vegetables are tender and fully cooked.
- Drain the liquid and grind the vegetables into a smooth puree.
- Mix the puree with the strained liquid and simmer for 4-5 minutes.
- Add salt and pepper to taste. Finally add some fresh cream or coconut cream (or thick coconut milk) and lemon juice.
- Serve hot.
Notes:
- I didn’t have fresh cream with me, so can you guess what did I add? I added few spoons of stiffly beaten aquafaba and believe me it really toned down the strong beetroot flavour and made the soup more creamier.
