Friday, January 7, 2011

Cream of Beetroot Soup

It's probably no surprise to regular readers when I say I love beets! Here's a dead simple recipe with just three ingredients: beets, tofu and sage. I had it raw - but you can just as easily heat it up or even replace the tofu with cream.

Cream of Beetroot Soup

  • 1 large beetroot
  • 4 sage leaves
  • About 50-75 grams of silken tofu
To make:
  • Chop up the beets and the sage roughly.
  • Blitz the beetroot, sage, along with some water, in a blender till it its a puree. Set aside.
  • In a clean blender, add the tofu cubes and blitz till its the consistency of cream or curd. Add some water if needed.
  • In a bowl, combine the two. I added the two in layers - a tablespoon of beets and then a tablespoon of tofu cream.
  • Serve chilled.
  • Cream Of Beetroot Soup on Foodista


briarrose said...

Beautiful color. I would want a taste for that reason alone. ;)

Anca@Bistro Gerard said...

This looks delicious and would make a perfect summer lunch! We love beetroot also and are growing our own herbs this year - the sage is doing just great at the moment, so I have been looking for some recipes to use it, will definitely try this.

Raw_Girl said...

@Anca -where do you get seeds of sage, rosemary, dill etc? I've only had dried herbs - these arent really indian herbs, and so I jumped and bought all that was available when i did find some fresh ones....


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