Beet Soup for Pitta
You will need:
- 1 cup peeled and grated beetroot
- 1 tbsp Basmati rice, washed and soaked for 30 minutes
- 1 1/2 cups vegetable stock
- Rock salt to taste
- 1/8 tsp fresh ground black pepper
- 1 tbsp ghee
- 1 tbsp whipped fresh yogurt
- 1 tsp chopped fresh basil
Heat the ghee in a pot.
Add the beet and the drained rice and sauté briskly over medium heat for 3-4 minutes.
Add the vegetable stock and bring to a boil.
Turn down heat and simmer covered for about 12-15 minutes on low heat until rice and beet are tender. Add salt and pepper and turn off heat.
Blend the soup to a smooth puree in a blender.
Return the soup to the stove and heat through again without letting it boil.
Garnish with a swirl of yogurt and the chopped basil and serve immediately.
(Serves 1)
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