Soup

Go beet!

I love beets and almost all the time, I am the one who ends up eating it all at our home. I have tried a lot of recipes with it – pan toasted, grated salad, beet rice, beet juice and pulp in rotis, beet dosais.

Today i tried a summer soup, which was an experiment of sorts and it turned out pretty good for a dinner with corn cob and french bread. Here goes my recipe, feel free to tweak it as you may –

Ingredients

  • Beet – 2 medium or 1 large
  • Carrot – 1 medium
  • Basil – a small bunch
  • Garlic pods – 2 or 3
  • Shredded coconut – 1 Tbsp
  • Parsley – a small bunch
  • Paprika – 1 to 2 tsps
  • Coriander powder – 1 tsp
  • Black pepper corns – 4 to 5
  • Nutmeg or nutmeg powder – 1/4th of a tsp
  • Sazon – 1 tsp
  • Yogurt or sour cream – 1 cup

Procedure

  • Combine the veggies, herbs and garlic in a Tbsp of olive oil in a pan
  • Let it toss and cook until half done.
  • Now add all the powders, shredded coconut and salt and let it roast a little on a medium flame
  • Keep aside.
  • Once it cools down, blend it with yogurt or sour cream and a dribble of buttermilk to a smooth consistency.
  • Keep refrigerated for about an hour.
  • Before serving, pan fry, a tsp of shredded coconut, crushed walnuts and red peppers in a spluttering dollop of ghee or butter.
  • Toss the golden browned coconut and nuts medley on to the cold soup.

 Modification/Enhancements I could think of –

  • combine butternut squash or any other squash to the veggies medley
  • Try mint or other herbs
  • Try using coconut oil or butter instead of olive.
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