By Devi Poojari
Chilled, refreshing and full of bright flavours, this shocking pink beetroot soup is perfect to make for hot summer nights when all you need is a light dinner.
2 beetroots 2 cups water 1 vegetable stock cube 2 spring onions 1 clove garlic 3 tablespoons yoghurt/sour cream 2 teaspoons cumin powder 2 teaspoons coriander powder Salt and pepper, to taste
Wash the beetroot off any dirt and peel them.
Add it to a saucepan with the two cups of water and boil until soft.
Extract the beetroot and set aside to cool for a bit and dissolve the stock cube in the beetroot water.
Add both, the stock and beetroot to a large blender jar along with the spring onions, garlic, cumin and coriander powder.
Blend into a smooth liquid and refrigerate for an hour.
Remove and blend again with the sour cream. Season adequately with salt and pepper before serving cold.
Image Credit: delish.com