Beetroot Cold Soup
On a hot day having cold soup is very refreshing and energizing. Beetroot cold soup is very easy to make because in this recipe we use all the ingredients in their raw form, so it doesn’t require much time and hard work of chopping and cooking .We think of only salad or juice whenever we want to consume beetroot but can hardly consume it. Even if it is a curry we want to make, we have to either boil or stir fry the beetroot which in turn will have less nutrient value.
The cold soup is not only rich in fiber, antioxidants and vitamins but also is full of flavor : garlic and coriander . The coconut milk adds in the much required creaminess and decadent taste to the soup. Those who do not wish to use coconut milk, you can use almond milk instead the flavor will vary a bit, but the taste will remain as good as the latter.
Beetroot Cold Soup
Ingredients
- 1 Big Beetroot (~225g)
- 1 Big Lemon
- 1 Cup Fresh Coriander Leaves
- 6 Garlic pods
- 200 ml Thick Coconut milk
- 10 - 15 Ice Cubes
- Salt as per taste
Instructions
- Peel and chop the beetroot. Grind the beetroot pieces to a fine paste, then add coriander, garlic cloves, salt, lemon juice and grind again.
- As we are using raw garlic, the soup may have strong garlic flavor. For those who do not like the pungent flavor of garlic, you can put the garlic cloves in boiling water for half a minute and then add to the grinder.
- Slowly add in the coconut milk and grind. Finally add ice cubes and grind the soup in pulse mode checking the consistency of the soup. The soup should not be too watery nor too thick.
The decadent and tangy beetroot cold soup is now ready! enjoy it along with a chilly cheese toast or veg-cheese sandwich.