Beets & Yogurt Soup Recipe by Chef Vikas Khanna

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Cumin seeds (Jeera)
• 1 teaspoon Coriander (Dhania) Seeds
• 450 grams Beetroot peeled and chopped
• 1 cup Onions chopped
• 1 Red Bell pepper (Capsicum) seeded and chopped
• 1 Potato (Aloo) peeled and chopped
• 4 cups Vegetable stock
• Salt Salt to taste
• Whole Black Peppercorns Freshly ground, to taste
• 1/2 cup Curd (Dahi / Yogurt) (low fat) whisked until smooth
• 1/4 cup Pea shoot leaves

Steps

1. To begin making the Beet and Yogurt Soup recipe, heat oil in a heavy bottomed skillet on medium high heat.
2. Add the cumin, coriander, beets, onions, pepper, and potato, into a large saucepan and cook until very fragrant, about 3 to 4 minutes.
3. Add the stock, salt and pepper and bring it to a boil.
4. Cover the pan, reduce the heat to low, and simmer until the vegetables are cooked through, for 15 to 20 minutes.
5. Gently transfer the mixture to a blender or a food processor and blend to a purée in batches.
6. Pour the Beet & Yogurt Soup into bowls and garnish with swirl of yogurt and chives and serve for dinners along with bread like Sundried Tomato Focaccia Bread Recipe or Roasted Apple, Onions and Cheese Focaccia Recipe.