Why Beetroot Soup
As you all know, I am hosting the Kid’s delight event this time, and the theme is soups and stews. So I am starting it with the simplest yet delicious and healthy soup. This beets soup is one of the soups that I gave vaandu in his toddler stage. And this is how I introduced beets to him, and the little fella fell in love with the vibrant color. And that’s what made to try Pink Mum mum aka Beetroot rice, Beetroot stir fry, and beetroot cutlet. Once you solids to your child (after 6 or 7 months), you can start giving this soup but of course without the cream/dairy. And when you start the whole milk, you can add the dairy products (cream, butter) to this soup. The cream along with the sugar and the carrot beet flavor adds the subtle sweetness to this soup, and it helps to balance the earthy taste of the beets. Vaandu is not a big fan of garlic, so I always sneak in a small garlic clove in all the soups. But that’s entirely optional. Adjust the salt and a pepper amount as per your child’s preference. White pepper can be included instead of black pepper. As we use a lot of white pepper during postpartum, I had tons of white pepper. So whenever I used to prepare soup for vaandu, I used to add a dash of white pepper. But today for this recipe I went with freshly grated black pepper.
Beetroot Soup Recipe
Beetroot Soup – A vibrant, healthy and a delicious soup prepared with beetroots and carrots with a dash of cream.
Ingredients:
Chopped Beetroot – 1 cup Chopped Carrot – ¼ cup Garlic Clove -1 Water – 1 cup Cream – 3 tbsps Salt – ½ tsp Sugar – ½ tsp Freshly Grated Pepper – ½ tsp Butter & additional water as required. (I did not use any)
Steps:
Chop the beets and carrots and set aside the required amount. Peel the garlic skin. Pressure cook the chopped beets, carrots along with the garlic by adding 1 cup of water. Let it cook for up to 4 to 5 whistles. Let the pressure release and allow the mix to cool a bit. Do not discard the water. Drain the water and set aside. If you are giving this soup to your toddler, puree the entire portion of cooked beets and carrots. But for kids above 5, you can set aside 2 tbsps of cooked veggie (just for the texture) and grind the remaining. But that’s entirely your choice. Add this ground puree to the drained water and mix well. Let this simmer over a low flame. When it becomes frothy, add the salt, sugar, pepper and mix well. Bring it to one boil and add the cream and turn off the heat. That’s it. Yummy beetroot soup is ready.
Notes:
Adjust the spices and salt amount as per your preference. You can interchange the beets and carrot proportion and similarly prepare the soup. Some other veggies that I have tried similarly are butternut squash and sweet potato. But you can always play with vegetables of your choice.
PS:
Sending this to Srivalli’s Kid’s Delight event, guest hosted by me themed on Soups and Stews. Also sending this to BM 81. Check out other bloggers who are participating in this BM.
📖 Recipe
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