A glorious and colourful start to a meal. Royal red beetroot transformed into a soup. I had fennel flowers sitting on the kitchen bench so these went into the soup as well, with some plain yoghurt.
Chilled Beetroot Soup
Often recipes over-complicate this simple yet elegant soup. This is all that is needed.
Take 4 or 5 pre-cooked and peeled medium sized beetroots and 750ml – 800ml of good vegetarian stock. Using an immersion stick blender, puree the beets. You could also use a blender or food processor. Taste the soup and adjust seasonings. Thin the soup a little more if you wish.
Place in the fridge to chill.
Take a little yoghurt, about a tablespoon per person, and add a pinch of salt and a pinch of cumin powder per person.
Serve the chilled soup in beautiful bowls and swirl the yoghurt on top.
Instead of using yoghurt, make a tadka by popping some black mustard seeds in ghee, then adding cumin seeds, allowing them to brown. Pour the tadka on top of the soup.