Beet and Tomato Soup

beet-and-tomato-soup1

I woke up to a beautifully messed up kitchen today… Why beautiful? Com’on everything related to kitchen is beautiful, right… Anyways today was bad, like really bad. My kitchen looked like a war zone of dirty dishes, I wanted to runaway far. Such thoughts come to my mind almost everyday after cooking, I want to move to a new home: a new kitchen. But only “If wishes were horses, beggars would ride”…..

After 2 hours and chipped nails, my kitchen was back the way it should be. B/W did I mentioned manicures stopped doing me good ever since I started spending time with dirty dishes…. Anyways with all that being said, let me tell you I made this absolutely beautiful Beet and Tomato Soup today…

This is really a beautiful and delicious soup. I adore soups; they make me feel good, they make me feel thin… I like that feeling, ok don’t judge me you…. I know you like that feeling too, yes I know that. So coming back to my soup, seriously this is a very tasty and healthy soup. Sweetness from beets and tang from tomato, make a wonderful combination of flavors here. Hey you know it is believed that beets give a natural blush to cheeks…. Hmmm interesting

Beet and Tomato Soup

Ingredients

  • Beets – 3 medium size,.
  • Tomatoes – 4 medium size.
  • Onions – ¼ cup chopped.
  • Garlic – 1tsp chopped.
  • Ginger – 1tsp chopped.
  • Dried red chili – 2
  • Cumin seeds – 1tsp.
  • Salt – 1 ½ tsp.
  • Black pepper – ½ tsp.
  • Sugar – 1 Tbsp.
  • Stock – 2 – 2 ½ cups.
  • Oil – 2 Tbsp.
  • Heavy cream – 2 Tbsp optional

Instructions

  1. Boil the beets with skin on till they get tender. Peel the beets and cut them into quarters. Cut the tomatoes into quarters. Keep aside.
  2. Heat oil in a large saucepan and add dried chili, cumin seeds, chopped ginger and garlic. Fry for another 1-2 minutes, keep stirring to make sure they don’t get burned.
  3. Add the chopped onions and fry till the onions start getting translucent.
  4. Now add the beets and tomatoes along with 1 cup of stock, cover and cook on medium-low heat for 10 minutes.
  5. Remove the soup from the heat and let it cool down a little bit, transfer the soup to a blender/processor and puree it.
  6. Strain the soup through the sieve; this will remove the grainy part of the soup making it smooth and velvety.
  7. Transfer the strained soup to the saucepan and add another cup of the stock along with salt, pepper and sugar. Bring it to a simmer and its done.
  8. Serve it with a teaspoon or 2 of heavy cream, if you want. Other wise serve it by itself.
  9. Enjoy
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