Add this tasty chilled beetroot soup to your diet and bid your iron deficiency goodbye

Looking for a refreshing meal idea during this horrid humid weather we've been having that's easy to prepare? Well, look no further because we've got just the recipe for you! This chilled beetroot soup is a delicious way of incorporating beetroots into your diet that will not only make your iron deficiency go away but also give a healthy flush to your skin.

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Recipe for Chilled Beetroot Soup

Packed with the goodness of beetroots and creaminess of coconut milk, give this recipe a try and naturally boost your iron levels!

Chilled Beetroot Soup

Ingredients

2?large?beetroots?(peeled and chopped into chunks)

1 tbsp balsamic vinegar

1 ??cups vegetable stock

1 ??cups water

1-inch peeled ginger

2 cloves garlic

??onion?

1 cup?full-fat coconut milk

1?tsp?salt

??tsp?black pepper

??lemon?(juiced)

mint leaves?(for garnish)

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Instructions

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1. Add water to a large pot and bring it to a boil. To the boiling water add vegetable stock, balsamic vinegar, beetroots, ginger, garlic and onion, and season it with salt and pepper.
2. Cover the pot and cook for at least 20 minutes, or until the beetroots turn soft and you can easily run a knife or fork through them. Once cooked set the pot aside and let it cool down to room temperature.
3. Now add the soup, chunks and all, to a blender and blend it for 3-5 minutes till you are left with a soup with a smooth consistency.
4. Add in lemon juice and fresh coconut milk and blend again until they are combined.
5. Transfer the soup to a bowl and chill it in the refrigerator for 30-60 minutes.
6. Top it with a dash of coconut milk, garnish with fresh mint leaves and serve!

Whether you enjoy it as a hearty lunch or dinner or just as a side dish, this soup combines the earthy taste of beetroots with a touch of sweetness from coconut milk. So, give it a try and treat yourself to a nutritious and delicious dish that is perfect for hot and humid Indian weather!

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