I have been very fond of this beautiful superfood, Beetroot, long before i came to know about its profuse health benefits. Simply because beetroot brings back the memories when as kids my little kid brother and I so naively enjoyed eating this vegetable just to see our tongues turned red.
I realized, only after moving to Bangalore, how vividly beetroot can be used in any meal or dessert. May be beetroot is loved more here than northern part of India. Well I am still fascinated with its colour!!
The modest looking beetroot is a sheer delight for healthy food lovers. This lovely purple coloured vegetable is full of sodium, potassium, phosphorus, calcium, iodine, iron, copper, Vitamins B1, B2, B3, B6 and C. (Source )
Beetroot gets its colour from betacynin which is a natural antioxidant. So beets can help you detoxify. Beets are rich in nitrates, therefore regular use of beets in diet can help you to keep check on your blood pressure and also reduces risk of heart attacks and strokes. (Source)
In fact, the power packed, nutrients enriched Beetroot diet helped Warwickshire’s cricketers win county championship.
That made me wonder how lovely it be to have a bowl full of nutrition; beetroot soup bowl. So I came up with this simple and healthy recipe. I tried to keep it light by using minimum oil and other ingredients and retain the essence of our magical food while making it yumilicious.
So if you haven’t tried it yet, do try beetroot soup and you will know how delicious it can be. Let’s get to the recipe then.
- Beetroot– 1 bowl
- Green peas - 1/2 Bowl
- Mint leaves – 10
- Shallots - 4
- Milk - 75ml
- Water - 150 ml
- All-purpose flour – 2 tablespoon
- Rosemary herb - 1 teaspoon
- Oregano - ½ teaspoon
- Black pepper (optional) - ½ teaspoon ( I did not use in this soup)
- Butter - 1 tablespoon
- Olive oil - 1/2 tbsp
- Clean the beetroot. Scrap the outer layer, slice and dice into medium size pieces. Boil peas and beetroot together. Use water just enough to boil. If there is any water left, don’t just throw it, use it later in soup.
- Now blend the boiled beetroot and peas in the mixer to make a fine paste. Make sure there are no lumps left.
- In a pan, heat olive oil and add butter. I used 1 tablespoon here but I would say use as you like it, more or less, totally up to you. Add 5-6 crushed mint leaves and two tablespoon all purpose flour and let it simmer. When it is cooked as in when you can see the bubbles, add blended beet and pea’s paste.
- Peel the shallots, separate the layers and put in the soup. You can also boil them with beet and peas and make paste.But this is how i like them. After the soup is ready, these get tender and just melt in your mouth.
- Mix it well. Add milk and water to the consistency you want. Add remaining mint leaves. Mint leaves are highly recommended here as they supplement this soup with beautiful minty aroma and taste.
- Sprinkle the soup 1 teaspoon of rosemary and ½ teaspoon of oregano. I used oregano leaves here; freshly fresh from my garden and mint too :). Add salt as per taste. When all the herbs mix well in the soup and you can smell your kitchen of herbs, your soup is ready.
- On a lazy Saturday afternoon relish this guilt free, utterly blissful, hot bowl of Beetroot soup.