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Tuesday, 26 August 2014

Beetroot Soup

           This is my version of a hearty and equally nutritious soup in a South Indian style. Beetroot is considered as a blood purifier, besides a great source of iron, calcium and fibre. So there is nothing like having a bowl of this wonderful soup along with some salads for a light dinner as it is very filling and wholesome. Do not strain it, as the fibre present in it will be lost.

  • 1 med. beetroot, chopped
  • 1 onion, chopped
  • 1 sprig curry leaves
  • 3-4 garlic cloves
  • 1 tsp. olive oil
  • salt to taste
  • pepper powder to taste
  • 1/2 tsp. sambar powder
  • 1 tsp. lemon juice or to taste
  • coriander leaves to garnish

          Heat oil and saute the onions, cloves and curry leaves till light brown. Switch off the flame. Add beetroot, salt, pepper and 3-4 cups water. Pressure cook for 2-3 whistles.

          When cool, blend in the mixie and simmer on low flame for 2-3 minutes, adding sambar powder and lemon juice. 

          (A little more water can be added depending on the consistency you prefer). Serve hot, garnished with coriander leaves.

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