Beetroot Soup

Having made soups for a while, I noticed how some vegetables always fight the rest and take over the flavor n color of the resulting bowl. From pictures in my previous posts you'd have seen carrot and zucchini soup look almost the same. That got quite boring, honestly.

Being a vegetarian, I pride myself in making a colorful meal. Color is almost synonymous with deliciousness (in my mind atleast!). So I set out to make this brilliant purplish-deep-maroon-beetroot soup.

While making it, I couldn't help but think how AWESOME a saree in Beetroot color with a white n gold zari would look. Pair it with some awesome Kemp Temple Jewelry and you have a stunning outfit! I dressed my soup in all the colors I'd love to see in a saree :)
Now, off to the recipe....

Ingredients

2-3 medium sized beetroots roughly chopped
1 onion chopped
2 tomatoes, boiled and skin peeled
2 garlic pods (toasted)
2 tbsp olive oil
2 cups vegetable broth
salt to taste
2 tbsp fresh ground pepped + chilli powder + turmeric
Fresh cilantro to top
Yogurt (2 tbsp)
1/2 potato peeled, boiled n cubed (optional)

Add oil to a skillet and saute the onions, garlic n beetroots until well cooked. Add in the tomatoes and salt + spice mix, then simmer with a closed lid. After 2-3 mins when the tomatoes are cooked, turn the stove off n allow to cool. Puree the mix into a thick paste. Transfer back to a non stick heavy bottomed vessel and allow to boil along with 2 cups of stock and then turn the stove off.
Transfer to a soup bowl, top with fresh boiled potatoes, cilantro and a drizzle of yogurt. Serve with garlic bread / crackers or bread.

Hope you like it!