I have been looking for a new beetroot recipe for long. The only way I had used them till now was in salads. But this time, while putting the two beautiful beetroots in my basket at the store, I promised myself to learn something new with them. I checked on google images for beetroot recipes and the most interesting pictures were of beetroot soup. Deep maroonish red bowl of broth staring out of the screen. So that’s what I decided to try.
I love this beetroot soup recipe. Oven roasted tomatoes and garlic give it a warm aroma and grated beet gives the soup a nice texture. The only thing that I found tedious in this soup was grating the beetroot but even though in the end I put the soup through a blender, the finely grated beetroot texture is not lost and if you have time, I would advise grating.
And here’s my addition to all the images of bowls of striking beetroot soup! This time I tried to click in between as well to get a more step-by-step version. My editor for the Indian Express column tells me step-by-step recipes get more responses as many people would like to see how the food actually looks like at each stage.. I’ve added a step by step photo slideshow at the end of the post. Would love to have some feedback on it! 🙂
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 2
2 beetroots (~250gms), grated
1 onion, chopped
3-4 tomatoes, quartered
3-4 garlic cloves, chopped
Salt and pepper to taste
400 ml vegetable stock
3 tbsps Olive oil
cream, croutons and spring onion greens as optional garnishing
- A lot of preparation work in this recipe goes parallel with cooking so it was difficult for me to separate the time for two but all in all the soup takes about 30-40 mins from end to end. and another 10 mins for it to vanish so really an end 😀
- Preheat oven to 200ºC. In a baking dish add tomatoes, quartered. Sprinkle over chopped garlic and about 1 tbsp of olive oil.
- Bake for 20 min.
- While the tomatoes are in the oven, you can do the rest of preparation – chop onions and grate beetroots.
- Heat oil in a pot. Once the oil is hot, add onions and sauté for 4-5 minutes until the onions are soft.
- In the meantime, the tomatoes would be done so take them out of the oven and leave them on a rack to cool. Once cooled it will be very easy to remove the skin of the tomatoes and simply mash them with the back of a spoon to get a puree.
- Add grated beetroot, stock, salt and pepper seasoning to the onions in the pan. Mix well and cook covered for about 10 mins. Occasionally stir the mixture in between.
- To this add the tomato puree. Mix well and cook for another minute.
- Remove the soup from heat and process with a hand blender in the pan or transfer the contents to a food processor and blend.
- Empty into soup bowl. Garnish with some cream, croutons and spring onion greens and serve immediately!
And here is my attempt at the step by step photos: