CREAMY BEETROOT SOUP

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This exceptional and colorful soup is creamy and delicious – it can be served on any occasion.

It’s autumn and the weather is changing. It is the time to get cosy- warming food and drink, hot chocolate, comfy sweaters, and of course, soup.

Soup is essential during these colder months. And what a wonderfully diverse essential it is! Soups come in so many different varieties, each one unique and flavourful in its way. Whether you are a soup connoisseur or new to it entirely, you are sure to love this recipe.

This soup, with its vibrant colour and rich taste, is sure to brighten your day. It is creamy, tasty, warming, and nourishing. Best of all, it is pretty easy to make.

This soup will be enjoyed by kids and grownups alike. If your child is not a fan of beetroot then you can feed them with beetroot this way. They will enjoy it.

In this soup recipe, I have prepared a white sauce using butter, all-purpose flour, and milk, I have seasoned it with salt and pepper. I have added shredded and cooked beetroot into this white sauce. I have added lemon juice for flavor.

The sweetness of the beet and the tanginess of the lemon adds flavor. For extra creaminess and more flavor, I have added yogurt.

You can serve this soup either hot or cold. It tastes great both ways. It can be paired up with croutons or garlic bread.

CREAMY BEETROOT SOUP RECIPE

This exceptional and colorful soup is creamy and delicious – it can be served on any occasion.

PREPARATION TIME : 15 MINUTES

MAKING TIME : 25 MINUTES

CAN BE SERVED TO 4 PEOPLE

INGREDIENTS

All the ingredients are measured in a 250 ml cup

2 tablespoons of butter
3 tablespoons of all-purpose flour
4 cups of full-fat milk
1 to 1&1/2 teaspoon of freshly squeezed lemon juice
1/2 cup of yogurt
1 cup of beetroot peeled and grated
1 to 1&1/2 teaspoons of coarsely ground black pepper
Salt to taste
2 tablespoons of finely chopped fresh coriander leaves or parsley

METHOD

Cook the shredded beetroot until soft by adding 1&1/4 to 1&1/2 cups of water, keep it aside. If any water is left when you cook the beetroot, do not pour it out, you can add it in the soup.

In a soup pot, over a low heat add the butter. When the butter melts add the flour and stir it for a minute. Be careful with the temperature of the stove. It must be in low otherwise the flour may brown.

After a minute, add a little bit of milk and mix well until the milk and the flour mixture looks like a paste.

Then add the remaining milk little by little, keep stirring so that there are no lumps.

Now increase the temperature of the stove to high and bring the milk mixture to boil.

When it starts boiling, reduce the temperature of the stove to low and cook it for 3 to 4 minutes. Keep stirring to prevent it from sticking at the bottom of the vessel.

Add the required amount of salt and pepper powder and mix.

Add the cooked beetroot along with the water in it.

Mix it well and cook in low heat for 2 or 3 minutes. Keep stirring.

Add the lemon juice and mix. Cook it for another 1 minute in low temperature. Keep it stirring. Do not let it to boil.

Beat the yogurt so that there are no lumps. Add into the soup and mix well. Switch off the stove. You don’t have to cook the soup after adding the yogurt. Just add the yogurt mix well and switch off the stove.

Garnish with finely chopped fresh coriander leaves or parsley and serve it hot or cold.

NOTE

When you are grating the beetroot grate it thinly.

After adding the yogurt, do not let the soup to boil, jut mix it well until the yogurt is well blended and then switch off.

Do not brown the flour while roasting it in butter. If it browns the soup won’t look good also it wont taste good.

If the soup becomes too thick, add a little bit of warm milk and mix.

STEP BY STEP PICTURES

Cook the shredded beetroot until soft by adding 1&1/4 to 1&1/2 cups of water.

Keep aside along with the water left in it.

In a soup pot, over a low heat add the butter. When the butter melts add the flour and stir it for 1 minute. Be careful with the temperature of the stove. It must be in low otherwise the flour may brown.

After a minute, add a little bit of milk and mix well until the milk and the flour mixture looks like a paste. Then add the remaining milk little by little, keep stirring so that there are no lumps.

Increase the temperature of the stove to high and bring the milk mixture to a boil. When it starts boiling, reduce the temperature of the stove to low and cook it for 3 to 4 minutes. Keep stirring to prevent it from sticking at the bottom of the vessel.