Beetroot Soup.

“Beetroot Soup” Piping Hot Ruby Colored Garnished with tava/ pan fried Onions and Garlic ... the cold winds as the winter season is always pleasant and along with it it brings in the desire to binge of fried dishes or hot soups/ beverages ... with many festivities lined up too like Christmas, New Year, Sankranti etc. it is indeed an enjoyable season ... here is a Delicious- Nutritious- Healthy easy to prepare Soup to beat away those chills ...  give it a try this winter and spread warmth among your family and friends … Yummilicious .... 

** Beetroot definitely does not need any introduction, it is very good for health whichever way you consume it. You can simply steam/ cook it, slice it and serve it with a dash of pepper- salt and it tastes awesome, which is what I do several times for dinner as it is one of the healthiest option, so is simple upkari/ bhaji which too, i have already shared before.  Addition of grated beetroot to salads or consuming it in juice form to is one of the best and healthiest way of it for health benefits. 

** Soups are another way of enjoying them during winter season to spread warmth to body. Being a good source of vitamins it adds in to nutritional benefits during the season so go ahead and enjoy this one which is very simple to make. It has huge beneficial impact on the body. Clears complexion, good in case of constipation and has immense health benefits. You can google for more info.Without running much into the benefits of beetroot, I will straight away post the recipe.  

** Here is my simple recipe for “Beetroot Soup” .... my style ....

** Peel off the skin of 2 large sized beetroot and chop them into medium sized cubes. Wash, drain and keep it aside ready to be cooked.

** In a pressure cooker pan add in a tablespoon of butter/ loni and fry one small onion/ piyavu/ kanda sliced fine for a few minutes.

** Peel off the outer skin of 4-5 cloves of  garlic/ losun/ lehsun, chop them to small pieces and fry until they are lightly browned. 

** Add in the chopped beetroot pieces, mix well, add about  2 cups of water, cover with the lid and pressure cook to 2 whistles. 

** Keep it aside and let cool until the pressure within drops on its own. Once cooled open and allow the cooked beets to cool completely.

** Add in the cooked, cooled beetroot into a blender and grind to a smooth puree. Remove and pour into a thick bottomed vessel. 

** Add water accordingly as is necessary to bring to a thick soup consistency and bring to a boil on medium heat, lower the heat and let simmer. 

** Add in a teaspoon (+/- as per individual choice) of coarsely powdered black pepper/ miri powder, salt/ namak/ meeta to taste and mix well. 

** Add in a pinch of sugar/ shakkar/ sakkar (Optional) if desired. Let the soup simmer for a good 15-20 minutes on low heat. 

** Heat a tsp of butter/ loni on non stick tava/ pan. When it melts, place a few round sliced onions/ piyavu/ kanda and let fry on both sides. 

** Also, add about 10-15 small sized peeled whole garlic/ losun/ lehsun and also fry them till slightly brownish without letting them get burnt.

** Add to the simmering soup and mix well. Check seasoning and if necessary add in pepper powder and salt depending upon individual choice. 

** “Beetroot Soup”  is done and ready to be served. Always serve soup steaming hot with any accompaniment of your choice.

** You can serve it with bread croutons, garlic bread, creme' crackers, bread sticks etc. and treat your family to this awesome soup this winter.