The Beets & Yogurt Soup by Chef Vikas Khanna is great comforting winter soup especially when there is a surplus of root vegetables. The potatoes add a very nice creamy texture and thickness to this soup while the earthy flavor and a vibrant ruby red color comes from beets. Garnishing with yogurt swirls adds to the presentation of this soup.
Beets & Yogurt Soup recipe by Vikas Khanna using 'KitchenAid Pro Line Cordless Hand Blender
Serve Beets & Yogurt Soup Recipe for dinners along with bread like Sundried Tomato Focaccia Bread Recipe or Roasted Apple, Onions and Cheese Focaccia Recipe.
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Cuisine: Fusion
Course: Appetizer
Diet: Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces), Hard Anodised Frying Pan / Omelette Pan
Cooks in 30 M
Total in 50 M
To begin making the Beet and Yogurt Soup recipe, heat oil in a heavy bottomed skillet on medium high heat.
Add the cumin, coriander, beets, onions, pepper, and potato, into a large saucepan and cook until very fragrant, about 3 to 4 minutes.
Add the stock, salt and pepper and bring it to a boil.
Cover the pan, reduce the heat to low, and simmer until the vegetables are cooked through, for 15 to 20 minutes.
Gently transfer the mixture to a blender or a food processor and blend to a purée in batches.
Pour the Beet & Yogurt Soup into bowls and garnish with swirl of yogurt and chives and serve for dinners along with bread like Sundried Tomato Focaccia Bread Recipe or Roasted Apple, Onions and Cheese Focaccia Recipe.