I do not really like beetroot mainly because what happens the morning after looks like a bloodied mess. But this beetroot soup recipe captured my attention enough for me to try it out. The measurements could be a little wonky since I do not a) generally write recipes and b) measure exactly while cooking.
3 beetroots, peeled and chopped in quadrants
6 baby carrots, chopped
1 red onion, finely chopped
3 pods of garlic, grated
1 big knob of ginger, grated
1 stalk of celery with a few leaves, chopped
1 tbsp olive oil
2 cups of water
1 vegetable stock cube
Spices – bay leaf, salt, freshly crushed pepper
1. Boil the beetroots in 2 cups of water till cooked (knife should go through the beetroot easily, that is the test)
2. Drain and keep the water aside to be used later.
3. In a pan, take 1 tbsp olive oil and add the onion, garlic, ginger, bay leaf and saute till translucent
4. Add the carrots and the celery and saute for about a minute.
5. Add the water from step 2, add the 1 stock cube and stir.
6. After about 6-7 minutes, add the boiled beetroot and salt to taste.
7. Keeping the flame low, let the whole thing come to a boil while stirring.
8. Take off the heat and keep aside to cool.
9. Once cooled completely, using a hand blender puree the entire mixture.
10. Put it back in the pot on heat and stir to ensure there are no lumps.
11. Once warmed, serve with a garnish of parsley and crushed pepper.
It is super velvety, light and yum!
P.S: The below photo is off Google images because I ate my soup forgetting to take pictures. But mine looked exactly the same! I promise.