|Plain yogurt||1⁄2 Cup (8 tbs)|
|Cumin powder||1 Teaspoon|
|Rock salt||To Taste|
|Pepper powder||To Taste|
|Coriander sprigs||1 Tablespoon (For Garnish)|
Cook the beetroot in its skin, along with the onion and 4 cups of water, till soft.
Discard skin and grind in a liquidiser with the onion.
Add the yogurt to this and blend well.
Add the cumin powder and salt and blend once more.
Mix this with the water used for cooking and reheat soup if desired.
Sprinkle the pepper powder when you serve in individual bowls.
Garnish with coriander sprig and serve.
The yogurt substitutes the need for cream very well.
Note This soup tastes good when served cold too.
Stir it well before serving as the vegetable and the yogurt will separate if kept for too long.
Serving size: Complete recipe
Calories 526 Calories from Fat 52
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 2.7 g13.4%
Trans Fat 0 g
Cholesterol 14.7 mg4.9%
Sodium 1083.9 mg45.2%
Total Carbohydrates 106 g35.3%
Dietary Fiber 28.2 g112.7%
Sugars 71.9 g
Protein 20 g40.6%
Vitamin A 28.6% Vitamin C 97.3%
Calcium 35% Iron 52.2%
*Based on a 2000 Calorie diet