Healthy recipe: How to make the perfect Beetroot soup

And here’s my addition to all the images of bowls of striking beetroot soup along with step-by-step images!

Beetroot Soup

Preparation Time: 15 mins| Cooking Time 20 mins| Serves 2

Ingredients
2 beetroots (~250gms), grated
1 onion, chopped
3-4 tomatoes, quartered
3-4 garlic cloves, chopped
Salt and pepper to taste
400 ml stock (I used 1 maggi vegetable stock cube)
3 tbsps Olive oil

Method
• A lot of preparation work in this recipe goes parallel with cooking so it was difficult for me to separate the time for two but all in all the soup takes about 30-40 mins from end to end.

• Preheat oven to 200oC. In a baking dish add tomatoes, quartered. Sprinkle over chopped garlic and about 1 tbsp of olive oil.

• Bake for 20 min.

• While the tomatoes are in the oven, you can do the rest of preparation – chop onions and grate beetroots. The only thing that I found tedious in this soup was grating the beetroot but I was told (and rightly so) that grated beetroot adds a great texture to the soup. So even though in the end we will be putting the soup through a blender, I would still advise grating the beetroot! (Look at me talking like an expert)

• Heat oil in a pot. Once the oil is hot, add onions and sauté for 4-5 minutes until the onions are soft.

• In the meantime, the tomatoes would be done so take them out of the oven and leave them on a rack to cool. Once cooled it will be very easy to remove the skin of the tomatoes and simply mash them with the back of a spoon to get a puree.

• Add grated beetroot, stock, salt and pepper seasoning to the onions in the pan. Mix well and cook covered for about 10 mins. Occasionally stir the mixture in between.

• To this add the tomato puree. Mix well and cook for another minute.

• Remove the soup from heat and process with a hand blender in the pan or transfer the contents to a food processor and blend.

• Empty into soup bowl. Garnish with some cream, croutons and spring onion greens and serve immediately!

Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at http://www.myweekendkitchen.in/

For all those who are watching their calories and want to stay healthy, Beetroot soup, full of vitamins and minerals and packed with powerful antioxidants is a perfect option (Source: Ashima Goyal Siraj)

Ingredients (Source: Ashima Goyal Siraj)

Preheat oven to 200oC. In a baking dish add tomatoes, quartered. Sprinkle over chopped garlic and about 1 tbsp of olive oil. (Source: Ashima Goyal Siraj)

Bake for 20 min. (Source: Ashima Goyal Siraj)

While the tomatoes are in the oven, you can do the rest of preparation – chop onions and grate beetroots. (Source: Ashima Goyal Siraj)

Heat oil in a pot. Once the oil is hot, add onions and sauté for 4-5 minutes until the onions are soft. (Source: Ashima Goyal Siraj)

In the meantime, the tomatoes would be done so take them out of the oven and leave them on a rack to cool. Once cooled it will be very easy to remove the skin of the tomatoes and simply mash them with the back of a spoon to get a puree. (Source: Ashima Goyal Siraj)

Add grated beetroot, stock, salt and pepper seasoning to the onions in the pan. Mix well and cook covered for about 10 mins. Occasionally stir the mixture in between. (Source: Ashima Goyal Siraj)

To this add the tomato puree. Mix well and cook for another minute. (Source: Ashima Goyal Siraj)

Remove the soup from heat and process with a hand blender in the pan or transfer the contents to a food processor and blend. (Source: Ashima Goyal Siraj)

Empty into soup bowl. Garnish with some cream, croutons and spring onion greens and serve immediately! (Source: Ashima Goyal Siraj)

Your bowl will look exactly like this after you finish eating the soup (Source: Ashima Goyal Siraj)