The most comforting thought about winter is the promise of warm beverages and warm foods. The smell of cinnamon wafting from the kitchens, the smell of pine and green in the early morning air. I really do love winter! And while I’m not a huge fan of soups, looking at some of the fresh ingredients in the market makes my mind whirr thinking about all the possible combinations to best use them.
It’s not like the soup is a stroke of genius, but somehow the appearance and the nomenclature of it certainly is.
Here’s what you’ll need:
1 medium sized beetroot (peeled and diced)
1 medium sized carrot (peeled and diced)
1 medium sized onion (roughly chopped)
1 tbsp chopped garlic greens
1-2 cloves of garlic
1 tsp whole coriander
1 tsp whole black pepper
1 tbsp oil
salt to taste
How to Proceed:
- In a pan start by adding the oil and spices. Wait until the coriander seeds start to crackle and add the garlic till it starts to turn golden.
- Add the onion and stir till it becomes translucent.
- Finally add the chopped beetroot and carrots stir. Let cook for 5 minutes.
- Add 1-2 cups of water and cover and cook on medium to low heat until the vegetables soften.
- Finally add salt and puree the soup once it has cooled down enough.
- Serve garnished with mint leaves and a dollop of cream. Alternately you can use coconut cream or no cream at all should you choose to keep it vegan.
Not only is the soup warming and nutritious, it’s perfect as a meal and if you’re a dieter. You can add some amount of lentils to it to increase protein content or stir in some orzo pasta r cooked brown rice for a hearty soup. The possibilities are endless!
**NOTE**The given portions will serve soup for 2 people as a meal or 4 people as an appetizer.