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)

Method:

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.

Notes:

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.