Refreshing Cold Soups for Summer - BEETROOT YOGURT SOUP

BEETROOT YOGURT SOUP



Ingredients:

Yogurt - 1.5 cups
Beetroots (boiled) - 3
Cucumber -1
Garlic clove - 1-2
Potato (boiled) - 1 
Mint leaves - 1/2 cup
Salt to taste
Pepper to taste
Fennel seeds - 2 tsp
A dash of water
Fresh cream - 1 tbsp
Spring onions (chopped) - 1 tbsp

Method:

1. Keep the boiled beetroots, cucumber, yogurt in refrigerator so that they are nice cold before we begin the preparation
2. Roughly chop the beetroots, cucumber and boiled potato
3. In the blender jar add beetroots, cucumber, garlic cloves, potato, mint leaves, salt, fennel seeds, 1/2 cup water and blend nicely to get a smooth paste
4. Add yogurt and again blend it
5. Nice creamy soup is ready. Keep it in refrigerator for an hour before serving
6. For serving take it out in the bowl, garnish with little black pepper, cream and some pieces of spring onions.

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