Beetroots (chopped): 2
Spring onions (chopped): 2
Tomato (chopped): 1
Ginger (chopped): 1 inch
Garlic (chopped): 2 cloves
Cinnamon stick: 1 inch
Salt to taste
Fenugreek seeds: 1/4 tsp.
Black pepper (optional): to sprinkle on top
Coriander leaves for garnish (optional)
- Throw in all the ingredients except black pepper and coriander in a heavy bottomed pot and add 3 cups of water.
- Put this container on high flame and bring the contents to a rolling boil and reduce the heat to medium.
- Let boil for 10-15 minutes. Turn off the flame and sieve the soup in a soup bowl. Garnish with coriander leaves and sprinkle some black pepper (optional) and enjoy your hot bowl of clear beetroot soup !!
- Don't throw away the leftover vegetables. I let it all cool, mashed everything with some boiled potatoes and made tikkis out of it which turned out wonderful. I served it with green chutney. Remove the cinnamon and cloves before mashing.