Ingredients
- 3 Beetroots (medium)
- 1 1/2 cup Yogurt
- 2 tsp Fennel seeds
- 1 Cucumber (medium)
- Salt to taste
- Handful Dill leaves
- 1/2 Garlic cloves
- Pepper powder to taste
- 1 Potato boiled (small)
- A dash chilled water
- Fresh cream for garnishing
- Spring onions chopped for garnish
Directions
HB Pro Juicer Mixer Grinder blends & purees with no lumps left to give the sheen on this healthy soup.
- Make sure the cucumber, beetroot and yogurt are chilled before starting the recipe. Roughly dice the cucumber with the skin.
- In the Blender jar add all the ingredients, Use Preset menu, choose Blend and press Start and blend it till it becomes a fine puree. Check for seasoning and adjust.
- Pour out into a soup bowl, garnish with fresh cream, some dill leaves and chopped spring onions. Serve chilled. You can also prepare in advance and refrigerate for at least an hour before serving.
