Soup made with the beautiful colored and highly nutritional veggie Beetroot. Beetroot soup was something I never even thought I would make. This is one veggie I never used to eat. 4-5 years ago I happened to try a simple tadka curry made with beets, it was a welcome taste. Then I started to add this veggie in the form of puree for my roti dough. None of the family members were excited to eat anything made with this veggie. Few months ago while watching MasterChef India, I started to browse about the judges recipes online, stumbled upon this recipe by Chef Vikas Khanna. It is such a simple recipe, has no complex steps or ingredients. Recipes like this interest me, hence I tried to make it on the same day. It turned out to be so flavorful and there was no strong smell of the beets in the soup. Everyone loved it so much and this recipe had to be saved :).
oil 2 tbsp
jeera 1 tsp
dhaniya/coriander seeds 1 tsp
black pepper corns 1/2 tsp
red chilli 2
onion 1 cup, finely chopped
potato/sweet potato 1 cup, finely chopped
cooked beetroot 2 medium sized, finely chopped
salt to taste
garam masala 1/4 tsp
water 3 cups
Heat oil in a pan. Add jeera, coriander seeds, black pepper corns, red chilli.
Sauté for a few seconds till a nice aroma comes.
Add the onion and cook till it caramelizes on medium flame.
Next add the potato/sweet potato and beetroot.
Sauté till all the flavors mix well for about 3-4 mins.
Add water and let it come to a rolling boil.
Lower the flame and let it simmer for 7 mins.
Add salt and using a immersion blender, grind the veggies to make a fine paste.
Mix in the garam masala and adjust water if needed.
The soup is now ready to serve.
[optional step] Drizzle a lil bit of yogurt and sprinkle some coriander leaves before serving.