Ingredients:

1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil

A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste

Beet soup

It's spring! And what better to start it off but a soup bursting with color? Beets, tomatoes and carrots make the perfect ingredients for this dish, which is delicious at any temperature. In summer it's great served chilled over ice.

Beets are very heart healthy and lower cholesterol levels but the best part is that they  are anti aging. Moreover, the soup is almost fat-free, uses no oil and requires no sauteing. I have to say it tastes even better the next day and is works great as a make-ahead dish for a party. And the color is to die for!


Low cholesterol

Heart healthy

Diabetic friendly

Ingredients:

1 medium or 2 small beets

1/2 medium red onion (yellow if you prefer)

1 large tomato

1 medium carrot

2 bay leaves

10 black peppercorns

1/4 tsp cayenne pepper {substitute with red chilli powder}

1/2 tsp chaat masala* {substitute with cumin (jeera) powder}

1/2 cup low fat milk

Pepper to taste

Salt to taste

Garnish

Grated cheese

Chopped coriander stems

Chaat masala is a spice used to garnish street food in India. It is tangy and adds a certain zip to foods. It's great sprinkled over summery fruits like watermelon, guava etc or over fried foods, in raitas and more. You can find it in the "masala" or spice section of your grocery store. Since it contains obscure ingredients, it's usually store bought. If it's unavailable to you, substitute with cumin powder.


Method:
 

  • Peel and quarter the beets.
  • Peel and quarter the carrots.
  • Peel and half the onion.
  • Make a cross on the tomato if you want to remove it's skin before pureeing (optional)
  • Place the veggies, bay leaves and peppercorns in a pot with 1 and 1/2 cup water.
  • Cover and set on medium high heat. Once it starts boiling, bring to simmer and continue for 2-3 minutes and remove from heat.
  • Pull the bay leaves and peppercorns out. Peel the skin off the tomato. This should be pretty easy since we made a cross across it before boiling it.
  • Puree everything till smooth with an extra 1/2 cup of water.
  • Place the puree back in the pot and season with salt, pepper, cayenne pepper {or red chilli powder} and chaat masala {or cumin powder} and simmer for 2 minutes.
  • If you wish to use this the next day, transfer to an airtight container and store in the fridge and follow the next steps when you are ready to serve.
  • Add the milk and simmer for another minute.
  • Garnish with a touch of cheese and coriander (optional)
  • Enjoy!