Creamy Beet Soup
Beetroot is another one of those vegetables that my family loves to avoid. So, here I go - up against another challenge - to spice up this vegetable. The cold weather calls for something warm and comforting - well, that probably adds up to present the perfect solution!

Ingredients: (serves 4)

beetroot - 3 (medium)
tomato - 1 (chopped)
potato - 1 (medium)
dill - 1 bunch (chopped)
yogurt - 1 cup (beaten)
vegetable stock - 2 cups
butter - 1 tbsp
lemon juice - 1 tbsp
ginger paste - 1/2 tsp
pepper - 1 tsp (adjust according to taste)
salt - 3/4 tsp (adjust according to taste)
fresh cream for topping (optional)


Pressure cook the beetroot and potato. Cool, peel and mash. Pulse beetroot, tomato and potato in a food processor, with some vegetable stock in case more liquid is needed, to get a coarse paste. Add the remaining vegetable stock, ginger paste and salt. Boil for a few minutes. Once the soup has reached the required consistency (thick, but not too thick), add the beaten yogurt and heat for just about a minute. Remove from fire before it starts boiling, mix in the dill, lemon juice, butter and pepper. Garnish with cream and serve hot.


1. The slight coarseness and little lumps adds that extra touch of chunkiness to the soup.
2. The vegetable stock usually contains enough salt - so, add extra salt only if that is not sufficient, and adjust seasoning carefully, according to personal preferences.
5 Responses
  1. aipi Says:

    What a gorgeous red color..delish soup!

    US Masala

  2. Reshmi Says:

    a very healthy soup.. thnx for sharing!

    Also,there is a small giveaway in my blog. Do participate in it!

  3. Akila Says:

    what a lovely n healthy soup...

    Event: Dish Name Starts with E

  4. Sarah Naveen Says:

    nice recipe..loved the color..looks so yummy!!

  5. Kankana Says:

    beetroot soup ... sounds interesting :) not sure what will hubby say about it .

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