Beetroot Soup with Yogurt and Mint

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Yogurt is generally not used in soups. Today's beetroot soup is rich and flavorful that'll increase your appetite in no time. Due to the presence of mint, it helps in improving the digestion system. Use fresh and whipped yogurt to get the right texture. Although I've kept this soup quite mild, you can increase the quantity of seasoning for a fiery result. Needless to say, one can easily add some carrots in this soup to make it more delicious. Since both the vegetables give a red tint, they blend quite well in a soup preparation. You can also take this soup in breakfast with toasted bread. This soup is quite good for your eyes and skin. Regular consumption of beetroots in winter season is recommended by doctors.

Beetroot Soup with Yogurt and Mint
Beetroot Soup with Yogurt and Mint
Author:

Creamy beetroot soup with yogurt

Make this flavorful beetroot soup preparation made with mild spices with generous amount of fresh yogurt and enhanced with mint leaves for an amazing flavor.

Preparation Time: 20 minutes
Cooking time: 35 minutes
Servings: 5

Ingredients:
  • 500 gm beetroots (boiled and mashed)
  • 1 cup yogurt (whipped)
  • 1/5 cup mint leaves paste
  • 1/4 tsp black pepper (coarsely ground)
  • 1 tsp lime juice
  • 1/2 tsp ginger paste
  • 5 to 6 cups vegetable stock
  • 1 tsp corn flour
  • 1 bay leaf
  • 3 tsp olive oil
  • salt to taste

Instructions:

  1. Take a deep sauce pan and heat olive oil in it.
  2. Add bay leaf and saute for half a minute.
  3. Add ginger paste and stir fry till it turns light pink.
  4. Add beetroot pulp and saute for about 3 to 4 minutes on a low flame.
  5. Add vegetable stock and season with black pepper, lime juice and salt.
  6. Continuously stir on a low flame for about 2 minutes.
  7. Add mint leaves paste and slowly add whipped yogurt while stirring continuously.
  8. Close the lid and simmer for about 8 minutes.
  9. Add corn flour and stir for half a minute.
  10. Again simmer for about 3 minutes with a closed lid. Switch off the flame and take out the bay leaf.
  11. Pour generous helping of beetroot soup in a bowl and sprinkle some whipped cream on top.
  12. Serve immediately with toasted bread.

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