Beetroot soup | How to make creamy beetroot soup
Beetroot soup is a mild and creamy soup with excellent texture. This creamy beet soup is delicious and super filling perfect for dinner.
Equipment
- Large sauce pan
Ingredients
Ingredients:
- 1 large beetroot (2 cups chopped)
- 1 tbsp butter
- 1 tsp chopped garlic
- 3 tbsp chopped onion
- 1 cup water (approx.)
- ¾ tsp salt (as per taste)
- ¾ tsp pepper powder (as per taste)
- ¼ cup Greek yogurt or hung curd (non-sour)
Instructions
Preparation:
- Chop two or three garlic pods, chop the onion and keep ready.
- Cut the beetroot into small pieces.
Recipe:
- Heat a tbsp of butter in a broad saucepan. Do not overheat as the butter may start turning into ghee.
- Add chopped garlic (1 tsp) and onions (3tbsp) and saute for two mins.
- Next, add the beetroot pieces and saute in butter along with onion and garlic for two minutes.
- Beetroot becomes soft and flavorful by this time. Add a cup of water, cover with a lid and cook for around 8 minutes.
- You can use chicken broth or veggie broth instead of water. But make sure the beet cooked well before switching off.
- Switch off and scoop out the cooked beetroot pieces from the pan and transfer into a plate.
- DO NOT DISCARD THE COOKED WATER. Let the water stay in the pan.
- Blend the cooled beet into a soft paste.
- Add this paste to the same pan with the beet broth and mix well. Switch on the stove to low heat.
- Put salt and pepper powder as per your taste. I use 3/4 tsp salt and the same amount of fresh black pepper powder. Adjust to suit your needs. Let the soup come to a boil in a few minutes.
- Finally, add in a quarter cup of beaten Greek yogurt or thick hung curd and mix well.
- Switch off in two minutes and serve warm in a soup bowl along with a salad and crackers.
Video
Notes
Tips:
1) Allow the beet pieces to cool down before blending.
2) If you prefer vegan, use oil in place of butter and cashew paste or Coconut milk in place of yogurt.
3) Do not cook longer after adding curd or yogurt as they will curdle up further.
1) Allow the beet pieces to cool down before blending.
2) If you prefer vegan, use oil in place of butter and cashew paste or Coconut milk in place of yogurt.
3) Do not cook longer after adding curd or yogurt as they will curdle up further.
Nutrition
Calories: 140kcal
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