Beetroot Soup

Looking for a delicious and healthy way to warm up on a cold winter day? Look no further than this beautiful and flavorful Beetroot Soup with fresh ginger! This soup is not only a great option for adults, but it's also perfect for kids when topped with a bit of Frosties or any sugary crunchy cereals of your choice. Don't just take my word for it - give it a try and let me know what you think!

Why do I love this soup? Well, for one, beets are an excellent source of iron and folate. Plus, they're low in calories and packed with valuable vitamins and minerals, making them a fantastic addition to any diet. In fact, beets contain a little bit of almost all the vitamins and minerals that you need, making them a true superfood. And while beets do have a high level of sugar content, they're still safe to eat a few times a week.

If you're looking to mix things up a bit, try adding carrots to the recipe in a 1:2 ratio with the beets. You could also swap out the ginger for 1 tbsp of chopped garlic. And to take your soup to the next level, serve it hot with some crumbled feta cheese.

So what are you waiting for? Whip up a batch of this delicious and healthy Beetroot Soup with fresh ginger today and let me know what you think!

You may also like Pumpkin Soup, Mushroom Soup, Broccoli Soup, Sweet Corn Chicken Soup and Chicken Talumein Soup.

Beetroot Soup 2017-11-13 04:39:26

Beetroot Soup

Serves 3
Prep Time: 00:05
Cook Time: 00:20
Total Time: 00:25

Ingredients

• 300g raw beetroots
• 150g tomatoes
• 1/2 tsp peppercorns
• to taste salt
• 1 tsp sugar
• 2 cups vegetable stock
• 1 tbsp olive oil
• one inch fresh ginger
• 50g onion
• 1 bayleaf
• 6 cubes feta cheese
• some ginger julienne

Instructions

• Heat a pressure cooker with olive oil over medium heat.
• Add ginger, onion and bay leaf, stir-fry until the onion has softened.
• Then add beetroots, tomatoes, peppercorns and salt, cook, stirring continuously for 3 mins.
• Pour stock, close the lid and cook for one whistle or until the veggies have cooked through.
• Remove the bay leaf and blend the soup until smooth.
• Transfer it to the pan over low heat, add sugar, cook, stirring until heated through.
• Finally, ladle into serving bowls and top with ginger julienne and feta cheese.

By Santhi Therese
The Indian Claypot