Beetroot Soup

What is life without some color, and when it comes to food, nothing quite gets it as right as beetroot. I have experimented with this in Hummus, in Bread and even soup and it's a taste that has never let me down. I guess when something is so beautiful to look at, the chances of actually spoiling it becomes less, especially with a warm hearty soup made of beetroot. I did use to little milk for mine, but it can easily be replaced with coconut milk for a vegan option.

I also served this with grilled tofu making it a completely healthy option. One can go with halloumi or feta too.

Serves 2

Ingredients:

1 medium beetroot

1 small potato

1 bayleaf

A few peppercorns

1 small onion

2-3 cloves of crushed garlic

1/4 cup veg/chicken stock

1 cup milk

Water, as desired

1 spoonful olive oil

Salt, to taste

Method:

Boil the beetroot and potatoes with the skin on. Remove the skin and cube it. 

Heat the oil. 

Put the bayleaf, peppercorns. Put in the onion and garlic and fry till the onions are lightly browned. This will take about two-three minutes. 

Now add the beetroot and potatoes and fry for two-three minutes more.

Add the stick, bring to a boil.

Add the milk and salt.

Now bring it to a boil and then remove the bayleaf.

Put everything in a blender and blend properly.

Check the consistency and add some water for desired thickness. 

Pass it through a sieve if you want a smooth creamy consistency, heat it once more if you have added water. 

Serve!!!