Beetroot Cold Soup - oil-free & easy-to-make!

Prep Time
10 minutes
Cook Time
10 minutes
2 persons

Oil-free, dairy-free, chilled and easy to make, beetroot cold soup.

Summertime usually finds us not having a great appetite to eat much. It gets increasingly difficult to eat healthfully and include a lot of vegetables. Cold soups are a great way to include more seasonal veggies and add variety to what we eat.

  • Beetroot: 1/3 cup (chopped)
  • Potato: 1/3 cup ( chopped)
  • Onion: 1/3 cup (chopped)
  • Garlic: 1 clove (crushed)
  • Red chilli powder: ¼ tsp
  • Peanut curd: 1 cup and more
  • Rock salt: to taste
  • Mint leaves: For garnish
  • Lime Juice: Optional
  • Water: as required
  • Saute onions and crushed garlic until slightly brown.
  • Add chopped beetroot and chopped potatoes and cook in about half cup of water until tender.
  • Cool and blend smoothly in a mixie or with a hand blender.
  • Add salt, chilli powder and peanut curd and blend further.
  • Add enough curd to arrive at the desired colour and consistency. Add water if you find it too thick.
  • Add juice of lime if you desire that extra zing.
  • Chill and serve garnished with mint leaves.

Eating guide

  • Food Group: Vegetables
  • Best served with a salad for a light lunch.
  • Can be used as a welcome drink in summertime parties.

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02:36 PM | 21-06-2019


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