Beetroot Soup

Here is a vibrantly colored soup that is tasteful and soothing. The addition of cream gives the beetroot soup a rich mouth feel, while a dash of freshly ground pepper imparts a mild spiciness to an otherwise sweetish soup. The maida-butter-milk combo gives the soup a luscious consistency, which you will love.

Preparation Time: 5 mins
Cooking Time: 20 mins
Makes 2 servings

Ingredients

1 big beetroot
1 tbsp butter
1 tbsp plain flour (maida)
3/4 cup milk
salt and freshly ground black pepper (kalimirch) powder to taste
1 tbsp fresh cream

Method

1. Combine the beetroot with enough water and pressure cook for 4 whistles.
2. Allow the steam to escape before opening the lid.
3. Peel the beetroot and chop them roughly into big cubes.
4. Combine the beetroot cubes with ¾ cup of water and blend in a mixer to a smooth mixture. Strain and keep aside.
5. Heat the butter in a broad non-stick pan and add the plain flour and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
6. Add the milk and the beetroot mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
7. Add the salt, pepper and fresh cream and cook on a medium flame for 2 minutes, while stirring occasionally.
8. Serve hot.