Beets & Yogurt Soup Recipe by Chef Vikas Khanna

The Beets & Yogurt Soup by Chef Vikas Khanna is great comforting winter soup especially when there is a surplus of root vegetables. The potatoes add a very nice creamy texture and thickness to this soup while the earthy flavor and a vibrant ruby red color comes from beets. Garnishing with yogurt swirls adds to the presentation of this soup.  Extra Virgin Olive Oil, Cumin seeds (Jeera), Coriander (Dhania) Seeds, Beetroot, Onions, Red Bell pepper (Capsicum), Potato (Aloo), Vegetable stock, Salt, Whole Black Peppercorns, Curd (Dahi / Yogurt), Pea shoot leaves   2 tablespoons Extra Virgin Olive Oil 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Coriander (Dhania) Seeds 450 grams Beetroot , peeled and chopped 1 cup Onions , chopped 1 Red Bell pepper (Capsicum) , seeded and chopped 1 Potato (Aloo) , peeled and chopped 4 cups Vegetable stock Salt , Salt to taste Whole Black Peppercorns , Freshly ground, to taste 1/2 cup Curd (Dahi / Yogurt) , (low fat) whisked until smooth 1/4 cup Pea shoot leaves     20   30     To begin making the Beet and Yogurt Soup recipe, heat oil in a heavy bottomed skillet on medium high heat.Add the cumin, coriander, beets, onions, pepper, and potato, into a large saucepan and cook until very fragrant, about 3 to 4 minutes.Add the stock, salt and pepper and bring it to a boil.Cover the pan, reduce the heat to low, and simmer until the vegetables are cooked through, for 15 to 20 minutes.Gently transfer the mixture to a blender or a food processor and blend to a purée in batches.Pour the Beet & Yogurt Soup into bowls and garnish with swirl of yogurt and chives and serve for dinners along with bread like Sundried Tomato Focaccia Bread Recipe or Roasted Apple, Onions and Cheese Focaccia Recipe.