September 09, 2007
Spicy Beetroot Soup
I have not been a great fan of beetroots. There, I've said it aloud! It's not that I don't eat it; I've had them in salads in restaurants. But somehow, I've never tried making anything at home with beets.
So I don't know what I was thinking, but when I saw a bunch of fresh beetroots at the farmer's market, I decided to pick it up and give it a try. But what would I make? Ofcourse soup I thought and a spicy soup... surely that will be a good trial. The ingredients were simple ... beetroots cooked with onions, ginger and garlic. Topped with fresh cheese and cilantro, this soup certainly won our hearts and... our taste buds.
4 medium beets -grated coarsely
1/2 red onion - chopped finely
1 large clove garlic - chopped
small cube ginger - chopped
1/2 green chilli - chopped
3 1/2 cups water
sea salt and freshly ground black pepper
1 tspoon cheese (I used a mix of cheddar and
chopped cilantro - for garnish
Heat the chopped beetroots, onion, ginger, garlic and chilli with water in a large pot. Keep it on medium low and cook it with closed lid for 15-20 minutes or till the beetroot is cooked and soft.
Puree it in batches in a blender till smooth and add salt and pepper to taste.
Top it with cheese and cilantro and serve warm.
Some lemon juice would also work well.
This is my entry to the Annual Super Soup Challenge hosted by Running with Tweezers.