Beet and Tomato Soup
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
- 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
- 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.
- 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.
- Add the chopped onions and fry till the onions start getting translucent.
- Now add the beets and tomatoes along with 1 cup of stock, cover and cook on medium-low heat for 10 minutes.
- Remove the soup from the heat and let it cool down a little bit, transfer the soup to a blender/processor and puree it.
- Strain the soup through the sieve; this will remove the grainy part of the soup making it smooth and velvety.
- 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.
- Serve it with a teaspoon or 2 of heavy cream, if you want. Other wise serve it by itself.