Beetroot is one really difficult vegetable to serve. I am yet to find someone who is excited about having beetroot bhaaji or beetroot juice. However, beetroot has been elevated to superfood status owing to its many benefits.
Here is one brilliant recipe that you can try and make beetroot a staple at your dining table. The soup turns out nice and sweet, with a bit of tanginess. Not only grown-ups, both my kids aged 4 and 10 years get excited when served beetroot soup. They love the flavor and for them it also means, they wouldnot have to eat bhaaji for the meal if they mop up this one bowl of soup.
So here is my precise recipe. Read the minute details and try it today.
INGREDIENTS
1 big Beetroot
4 large Tomatoes
1 medium Onion
4 cloves of Garlic
10 Basil leaves
1 Dominoes oregano sachet
1 tsp Oil
Salt and Pepper to taste
2.5 cup Water
Serves : 4
CHOPPING
- Peel and chop the beetroot into 12-15 cubes
- Cut the onion into 8 cubes
- Cut eat tomato into 4 cubes
- Peel and chop garlic very finely
Tip #1
Avoid chopping vegetables into smaller pieces. If you chop them into tiny pieces, then they will cook faster and you may not get the best flavor.
COOKING METHOD
- Heat 1 tsp oil in the cooker. Olive oil is preferable for soups, but just any neutral refined oil is fine. You won’t notice any difference really.
- Sauté the finely chopped garlic for half a minute.
Tip #2
It’s best to sauté garlic very lightly, such that the color change is absolutely minimal. If the garlic gets fried instead of sautéed, turning light brown or dark brown, it will lend a very strong flavor to the soup. This flavor doesnot go well with beetroot as beetroot is a sweet vegetable.
3. Put the Onion immediately and sauté for 1 minute.
4. Lower the flame to medium now.
5. Add the beetroot and place the lid of the cooker. Stir every 1 minute and saute 6-7 minutes.
Tip #3
Soup is the healthiest way to consume vegetables as it doesnot lose nutritional value owing to frying. So when I sauté vegetables for making soup, I keep the lid covered so that the vegetable gets cooked in its steam rather than getting fried.
Tip #4
If you sauté the beetroot for too little time, beetroot will retain its raw flavor. So I make sure to sauté it well which is about 6-7 minutes. The aroma will tell you once its fully tossed.
6. Add all the tomatoes next and sprinkle some salt. Keep the lid covered and stir occasionally so that the tomatoes get fully steamed and starts softening. Refer pic below. This may take upto 8-10 mins
7. Add 2.5 cups of water, fresh basil leaves and pepper to taste and cook for 10 minutes after first whistle.
Tip #5
Basil is very easy to grow, just like Tusli. You can buy a small pot of basil plant and place next to the kitchen window where it can get some sunlight. Water it a bit everyday and you have the luxury of plucking fresh basil leaves for your soups and pasta.
8. Once the soup cools down, use a blender OR pour the thick part into a big mixer jar to make this into a smooth paste. Adjust the water content such that the soups looks thick and creamy. Add one full sachet of Dominoes oregano. Stir well and serve hot.
Tip #6
Store 2 tablespoon the very thick paste in refrigerator. You can make parathas with this next morning. Mix this paste with atta to make a dough. Then roll a tikona paratha out of it and cook in desi ghee. Avoid adding salt or ajwain. My kids love this paratha will tomato sauce.
Frankly, I feel everyone should try this tasty soup atleast once to realize how easy it can get to include this superfood in everyday diet. As you must have noticed, there had been no wastage of pulp, fibre or nutrients in this soup making it completely wholesome and God sent for your and your loved ones. Make sure to follow those little tips so that your soups gets the best flavor.
I hope you found it useful. I would love to read your comments.
Bon Appetit
An Urban Nomadic 
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