Resuming normal life after a tiring vacation is like learning Algebra, not sure what to solve, how to solve and always looking for some misplaced/missed one. There was a function on Saturday here and that was the first festive occasion I attended. It felt more like a family function – preparing ourselves for the function with lovely friends, lots of girlie talks, loads of fun! And one more reason to go traditional with Jhumkas, bangles, and a broad smile! Though we grow older, our inner child still stays alive and no wonder, sometimes it comes out of us and rejoices in its own world. This occasion was one such event which made us kids again and brought a breeze of happiness for us. We actually planned games for younger ones but the unbelievable yet deniable fact was elder ones became young and enjoyed them. A big thanks to my friends who arranged such a lovely get together and inviting me to be part of their happiness.
We had plans for Virginia the next day and were rushing on Sunday morning towards Virginia. Sun was kind enough to us and the climate was perfect for a long road trip. I planned to write a separate post about the weekend trip. Unplanned travel is the mother of adventures! It was almost Monday early morning we reached home. My mind didn’t want to ponder over anything, felt like bones were weak and entire body wanted to cuddle up in bed! It was a “Still Day” (That’s how I call it…. He he he) without doing anything. When I opened my laptop, my sticky note popped up on the screen listing down my pending tasks. I had loads – there were photos which need to be edited, pending blog posts, laundry and cleaning up. I had prepared this beet soup last week but then I didn’t have time to shoot, edit and post. I did shoot the next day but then I was occupied after that and couldn’t find a solid time to edit and post them. I always have a guilt in me if I sleep without accomplishing any one thing on that day. To be good to my inner self, (you should be best to you ….. ) I decided to edit beet soup and post the recipe.
I had few beet roots and I never wanted to usual poriyal. I always hated this veggie from my childhood and always find excuses to avoid beets whenever mom prepared this. But I should say, I just love the color of beets. I had aversion until I became anemic and my doctor advised me to have beets, carrots, some reddish tonics! Since then, I found reasons and ways to incorporate this beet in my diet and always looked for innovative ways to prepare them. This soup is one such recipe which I found to cheat myself to eat beets
I used beets and sweet potato in this soup. If you have ordinary potatoes, feel free to include them instead of sweet potato. I prefer to use herbs in all my dishes and soups are no exception. I added half a teaspoon of thyme but I felt it as overpowering. So, have decided to reduce them half when I try next time. Feel free to avoid thyme if you are like me – not able to withstand the smell of thyme. The soup tastes delicious if vegetable broth is used. Since I didn’t have broth at home, I used water and sometimes I use the water in which veggies are cooked. As the color of beets is bright red, I wanted to shoot them perfectly but then I couldn’t click as how I imagined. That’s how you learn and master right! I tried clicking them in raw format for the first time ! Wish to click them perfectly one day.
Beet and Sweet potato soup is a nutritious healthy soup seasoned with herbs. Serve them with sweet potato croutons on the sides. I am sure that luscious dazzling pinkish red color captures your eyes and sweet mildly spiced soup comforts your tummy.
Now to the recipe!
Ingredients:
- 2 medium Beets
- 1 ½ medium Sweet Potato
- ½ teaspoon thyme
- 1 teaspoon Olive oil
- ½ teaspoon ground Cumin powder
- 3 roasted Garlic
- ½ teaspoon Coriander powder
- 2 cups of water/vegetable broth
- Salt, as required
- Pepper, as required
- Croutons:
- ½ Sweet Potato
- 1 teaspoon Olive oil
- Salt, as required
- Pepper according to your spice level
Method:
- Clean beets with water twice to remove the mud particles on top of it. Chop them into medium sized pieces.
- Clean sweet potatoes and chop them into medium sized chunks. Reserve half of a sweet potato for croutons and chop them into small thin square shaped pieces
- In a pressure cooker, add oil and heat them over medium heat. Once the oil is hot, add garlic and roast them till they turn light brown
- To the roasted garlic, add beet and sweet potatoes and toss them well so they are coated with oil evenly. Fry them for a couple of minutes.
- Add thyme, cumin, coriander powder, salt and water to the mixture.
- Cook them over medium heat for two whistles. Let it rest until the pressure releases from the vessel. Cool them completely.
- Gently mash them with the back of the ladle. Transfer the mixture to a mixer and grind them into a fine paste. Adjust salt and water according to your required consistency.
- For the croutons, heat oil in a small pan over medium heat and add potato pieces; Sprinkle salt and fry them until they turn brown and become crispy. Once it’s fried, add pepper according to your taste.
- Heat the grounded beet potato paste to a medium pot; add required amount of water and heat them for few minutes
- Transfer the soup to a bowl; Sprinkle pepper on top of the soup; Serve soup with crispy fried potato croutons.
Do try at your home! And if you like the soup, don’t forget to like it on social media.
