Beetroot Soup

With the sudden drop in temperature and a dreadful icy storm in Toronto, we were back to being cooped up in the warmth of the four walls of our house. A hot bowl of soup, a cuddly throw and lazying on the couch with the warmth of the fireplace helped me survive this storm.
The beetroot soup is actually a three root soup, namely carrots, beetroot and potato as its main ingredients. Dairy free, without onion and garlic, this soup is an easy preparation.
Best enjoyed with freshly baked toast, this soup is a great option for a light evening meal.

Beetroot Soup

Ingredients

Beetroot Soup

• 1 beetroot, halved
• 1 carrot, halved
• 1 potato, halved
• 1 tbsp Sugar
• Salt and pepper for seasoning
• 1 tsp Olive Oil

Method

• Pressure cook the roots for approximately 5 whistles. Peel the roots after they are boiled as it becomes easy to remove the skin when soft
• In a grinder, puree the roots and let it cool
• In a saucepan, heat olive oil and add the puree.
• Add sugar, salt, and pepper and bring to a boil
• Add water as per your desired consistency
• Once cool, strain the soup through a sieve and serve warm

Beetroot Soup