Cream of Beetroot Soup recipe


  • 1 large beetroot
  • 4 sage leaves
  • About 50-75 grams of silken tofu

Cooking Instructions

Chop up the beets and the sage roughly.

Blitz the beetroot, sage, along with some water, in a blender till it its a puree. Set aside.

In a clean blender, add the tofu cubes and blitz till its the consistency of cream or curd. Add some water if needed.

In a bowl, combine the two. I added the two in layers - a tablespoon of beets and then a tablespoon of tofu cream.

Serve chilled.

01 Mar 2011     994 views     NON-Vegetarian       Soups > Vegetable

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