Save to your scrapbook
Beetroot Kutta Soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Beetroot Kutta Soup
Serves: 4
Ingredients
- 50g butter
- 1 large onion
- 1 tablespoon garlic, chopped
- 2 tablespoons fresh ginger, finely chopped
- Handful of mint, plus extra to garnish
- Handful of coriander, plus extra to garnish
- 1kg raw beetroot, diced
- 6 stalks celery, roughly chopped
- 1 medium potato, diced
- 2 tablespoons sugar
- 1.5 litres vegetable stock
- Salt and freshly ground black pepper
- To serve
- Sour cream
- Shredded mint and coriander
Method
- Melt the butter in a large pan and sauté the onion, garlic, ginger and mint. Add the rest of the ingredients, season to taste and bring to the boil.
- Cover and simmer for 1 hour, or until the beetroot is completely soft, then purée and serve with sour cream and the shredded herbs.
Comments
This recipe was first published in June 1999.
Average user rating