Beetroot Soup

Ingredients :

• Beetroot - 2 medium-sized
• Garlic Paste - 1/2 tsp
• Butter - 1 tsp
• Wheat Flour - 1 tbsp
• Low-Fat Milk - 1 cup
• Pepper Powder & Salt to taste
• Fresh Cream & Coriander leaves for garnishing

Method :

• Wash and take beetroot in pressure cooker with required amount of water and pressure cook for 4 whistles.
• Once the steam escapes, open the lid and drain out excess water. Allow them to cool down slightly.
• Peel the beetroot and roughly chop them.
• Take the beetroot in a mixer and blend into a smooth puree with 1 cup of water. Keep aside.
• In a deep non-stick pan heat butter on medium flame. Add wheat flour and cook for 1 minute stirring continuously. 
• Add the milk, mix well using a whisk and cook for 1 minute or till no lumps remain stirring continuously.
• Add the beetroot puree, garlic paste, salt, pepper and 1 cup of water, mix well and cook for 1 or 2 minutes stirring occasionally.
• Transfer the soup into a serving dish, garnish with fresh cream and chopped coriander leaves. 

• Serve immediately with toasted bread cubes.