Beetroot and basil seeds soup

Beetroot and basil seeds soup step by step instructions:

Basil seeds are also commonly known as sabja seeds, turkmaria seeds.

Beetroot soup in itself is very delicious and healthy but adding these cute little seeds makes the soup tastier. The crunchiness of these seeds in the soup is simply out of the world.
Recently we went on a trip to Goa. In the Latitude restaurant of Taj, we had a chance to taste this soup for the first time. I have been making beetroot soup for many years but this combination was relished very much by both of us. Hence, after coming back from the trip my first task (of course after the unpacking) was to make this soup. It is a very simple soup hence I did not have to look for recipes on the internet. One just needs to roast the basil seeds for a few seconds and then add the beetroot puree. Yes, it’s that simple.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Beetroot: 1 (225 gms)
Water: 2 ½ cups
Ghee: 1 tbsp.
Basil seeds: ½ tbsp.
Salt as per taste

Method:
1. Peel the beetroot and cut into small chunks.

2. Pressure-cook the beetroot pieces with a ¾ cup of water for about 4-5 whistles or until the beetroot is tender.

3. Let the pressure release by itself and then let the beetroot cool down.
4. Grind the beetroot into a smooth paste.

5. In a vessel heat ghee. Add basil seeds and fry for a few seconds.

6. Add the beetroot puree and mix well. Add the remaining water and salt. Let a boil come and then simmer for 2-3 minutes more.

7. Serve hot.
8. Healthy “Beetroot and Basil Seeds Soup” is ready!

Tips:
1. Beetroot generally has lots of mud stuck to it. To remove it easily, keep the beetroot in water for some time and then wash it.
2. Black pepper powder can be added to enhance the flavor.
3. The consistency of the soup can be adjusted as per one’s choice.

See you soon with a new recipe till then Happy Cooking!!!