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.
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.
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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