Beets & Yogurt Soup Recipe by Chef Vikas Khanna

Archana Doshi

May 28, 2022

905 Ratings

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:4 Servings

Meal:Appetizer

Cuisine:Fusion

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 ' from his new book, 'Hymns from the Soil'.

Serve Beets & Yogurt Soup Recipe for dinners along with bread like Sundried Tomato Focaccia Bread Recipe or Roasted Apple, Onions and Cheese Focaccia Recipe.

If you like this recipe, try more recipes like

Beets & Yogurt Soup recipe by Vikas Khanna using 'KitchenAid Pro Line Cordless Hand Blender ' from his new book, 'Hymns from the Soil'.

Serve Beets & Yogurt Soup Recipe for dinners along with bread like Sundried Tomato Focaccia Bread Recipe or Roasted Apple, Onions and Cheese Focaccia Recipe.

If you like this recipe, try more recipes like

Watch video recipe of Beets & Yogurt Soup Recipe by Chef Vikas Khanna

Ingredients

2 Extra Virgin Olive Oil

1 Cumin seeds (Jeera)

1 Coriander (Dhania) Seeds

450 Beetroot, peeled and chopped

1 Onions, chopped

1 Red Bell pepper (Capsicum), seeded and chopped

1 Potato (Aloo), peeled and chopped

4 Vegetable stock

Salt, Salt to taste

Whole Black Peppercorns, Freshly ground, to taste

1/2 Curd (Dahi / Yogurt), (low fat) whisked until smooth

1/4 Pea shoot leaves

Instructions for Beets & Yogurt Soup Recipe by Chef Vikas Khanna

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.