Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2 Servings

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

Ingredients

• 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

Method

• 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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