Simple beetroot soup recipe / How to make Beetroot soup. #2022

                 Simple Spicy Beetroot Soup.

                                                                              By - Chef Yash pawar

Soups have been in existence since time immemorial. Though widrly preferred as a cold weather appetiser, cold soups like gazpacho are equally popular. This cold soup for instance, combinesthe health benefits and the goodness of olive oil to make a prefect dish for the warmer days. The best part, we will not peel the beets here, for that is where the real nutrition is !

INGREDIENTS

1. Beetroot [ Quarteered ] - no. 4
2. thyme [ Chopped ] -1 tsp.
3. Salt to taste
4. Olive oil - 2-3 Tbsp.
5. Water - 4 cups
6. Ginger [ Grated ] - 1/2 tsp.
7. Chilli powder - 1/2 tsp.
8. Yogurt - 1/2 cup.
9. Sugar - 1 tsp.
10. Lime juice - 1 Tbsp.
11.  Black paper powder to taste

To Garnish

1. Croutons, as required
2. Olive oil
3. Handful of dill leaves
4. Sour cream - 1 Tbsp.

METHOD

1. Arrange the beetroot and thym on a baking try. Sprinkle with salt and drizzle some olive oil on top. Bake them in a preheated oven at 180*C/350*F/Gas Mark 4 for 10 minutes.
2. Remove From the oven and add them into hot vegetable stock. Add the ginger, Chilli powder and cook for 30 minutes on medium low heat.
3. Adjust the seasoning. When done set aside to cool.
4. Puree the cooled mixture and pass it through sieve. Add the yogurt, olive oil and dill leaves. Garnish the soup with the sour cream and serve immediately along with the dill-flavoured croutons.