Beetroot Mushroom Soup
- 2 whole beets big
- 2 tsp butter or olive oil
- 10-12 mushroom small size
- 1 onion
- 3 cloves garlic
- 4 cup vegetable broth
- 4-5 black pepper seeds
- 1/2 tsp oregano powder
- Salt to taste
- Coriander to garnish
- Wash and clean mushrooms, roughly chop them and keep aside.
- Peel and chop beets into slices and keep aside. Roughly chop onions and garlic.
- In a large pot, add butter or olive oil to this add garlic & sauté onion until it caramelizes and give off sweet aroma.
- Now add beets and mushroom, sauté for 5 minutes or until well coated with butter or oil.
- Add vegetable stalk, oregano, salt and bring it to boil. Turn the heat down to medium low, cover the lid and cook until the beets and mushrooms are tender. Skim off the foam that appears on the surface occasionally.
- Blend the soup, add freshly ground black pepper and vanish with coriander.
- Serve hot with roasted almonds or bread.
- While serving soup you can top it with fresh cream.
- No corn flour is added here, you can add small potato for adjusting the soup consistency.
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