My mom gave me this soup during my pregnancy and post-natal days and I absolutely loved it! The flavour is light,subtle and interesting.I had it as a starter before meals.Absolutely light on the stomach,enjoy it. Ingredients (For 2 large bowls of soup) Beetroot-2 Water-2 bowls Salt-1 1/2 tsp Pepper-1 tsp Juice of 1/2 to 1 lemon as per taste Suggestions for taste Mint leaves(crushed)-5 to 6 Cream- 1 tsp Peel the beetroot and slice it into roundels. Steam the beetroot with salt and 2 soup bowls of water. It takes about 10 minutes in a pressure cooker or 20-20 minutes in a covered dish. When soft,sprinkle pepper powder,squeeze lemon juice and serve hot. The steamed beetroot tastes good to eat while you drink thsoup or can alternately be used in other dishes. Chop the pieces and toss them into the soup bowl before serving for ease of eating. Suggestions: Mint Leaves:When the soup is done,add the mint leaves and leave coverd for a few minutes before serving to infuse the flavour. Cream-Serv
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