Beetroot soup...

Soups no longer need an explanation to be included in healthy lifestyle. Kids who love to stay away from veggies can get the same nutrients in without making fuss. Yes many kids dont like eating their vegetables the regular and my kids are not an exception either. I have to follow lots of tips and tricks to get nutrition into their regular diet. Yes I do have to remember that I should see smiling faces when they eat it and they dont intend to waste it

For me the best option to get beetroot into our routine is through this soup. They have always liked it. Initially I remember my elder kiddo did not like the color as it was too deep to convince our senses. But we started with lots of talks before we got into the process of drinking. I still remember the day when i first made this for niks. He was not even three then. He was at a learning stage when he loved guessing colors of anything and everything around.  So yes we tried the colors game together. We tried to guess the color of all the soups we had till then... say orange, white, brown, green and so on. Finally we said today is a new color for our soup .... and it is darrrkkkkk red. He liked the stress in it. Well he was reluctant to try for the first time but he did try and yes he liked it. We enjoyed it till the last drop

The recipe is simple as for most soups. I hope you and your kids like it too

Serves... 4 ppl

Serve option... Hot

This is what u'll need....

Butter - 1 tbspn
Onion - 1 medium
Garlic - 15 cloves
Beetroot - 1 medium
Tomato - 1
Cumin seeds - 1/4 tspn
Pepper to taste
Salt to taste

Here is the stir....

• Heat a tablespoon of butter in a non-stick pan. Let the butter start to melt but let it not run watery

• Roughly chop onions and toss them into the pan. Give it a quick stir to help a little saute here, remember not more

• Peel garlic and add it to the pan too. Fry both of them together for a couple more minutes

• Meanwhile wash and peel the beetroot. Cut off a little from the top and bottom. Roughly chop it into bite sized pieces. Fry it all together for a few more minutes

• Transfer the beetroot mixture into a small pressure cooker. I feel pressure cooker cooks the vegetables soft and also cuts down on the cooking time

• Chop the tomato roughly and put it along with the other stuff

• Top it all up with a little salt, whole black pepper and cumin seeds. Pour a little water into the cooker and cover it with a lid. Pressure cook the vegetables till 4-5 whistles

• Turn off the flame and let the pressure go down

• Let the mixture cool down a little. Blend it to a smooth puree

• Pour it back into the pan we started with. Add desired amount of water to the soup to reach a consistency that you like. Let it come to a boil. Check for salt and pepper again

• Spoon the soup into a bowl and serve it piping hot with crispy bread croutons. Enjoy your cold evening with a warm soup

Note:

• Keep salt and pepper to minimum when planning the pressure cook. It can always be adjusted again before serving
• Tomato will add a little silky texture to the dry beetroot mix
• Top it with cream for a little richness