Beet soup

 Beetroot soup is not only fabulous to eyes but also delicious to have. Yes , this soup was very delicious .

Beetroot are the widely used root vegetable worldwide. It is used in salads , curries , stirfry and so on. Check out my post of Egg less beet cake . Yes , I used beet in making cake……….

 Beetroot is a rich source of potent antioxidants and nutrients including magnesium , sodium , potassium , vitamin C and betaine , which is important for cardiovascular health.

The red colour of the root is due to presence of betanin.

Requirements :

Beetroot – 300 g

Tomato – 1

Butter – 1 tsp

Cinnamon – a small stick

Corn flour – 1 tbsp

Onion – 2 tbs

Garlic – ½ tsp

Salt as required

Pepper powder

Spring onions

Method :

Peel the skin of the beetroot and chop into large pieces.

Add this chopped beetroot and tomato together. Blanch with a cup of water for ten minutes.

Cool and grind into a fine paste.

Melt the butter in a pan , add the cinnamon stick , chopped onion and garlic . sauté for two minutes.

Add the grounded beetroot puree and mix well.

Add about three cups of water and allow to boil .

Add the required salt and pepper powder.

Mix the cornflour in quarter cup of water and add to the boiling soup. Keep stirring.

When the soup thickens , take off from flame.

Sprinkle chopped spring onions and serve.

Delicious purple soup of beetroot is ready to serve.

Soup will be combination of  tastes like sweet , sour and spice.

Note :

Adding tomato gives a mild sour taste to the soup.

After blanching I used the tomato as whole , if you want can peel off the skin and use.

The water used in boiling the beet can be added to the soup.