The profusion of blooms and vibrant colours splash the landscape making it a treat for the eyes. It is mid spring…..almost the end of winter. But the chill still persists. It poured last night. We could hear the rain lash on the windows heavily, announcing that the winters are here to stay for some more time.
Yesterday, we perceived some movement behind the lemon tree. It was a white wagtail looking for insects in the wet mud.
Hot afternoons and cool evenings, a bowl of soup just works wonders with dinner. Made Beet Carrot soup yesterday. A simple yet wholesome soup best enjoyed with toasted bread dripping with butter.
Beet and Carrot Soup (Vegan)
1 medium size beet
1 medium size carrot
1 small potato
1 medium size onion
2 tablespoons vegetable oil
2 -3 cups water according to desired consistency
Salt and pepper as per taste
Peel the vegetables and chop into small pieces.
Heat oil in the pressure cooker. Add chopped onions. Fry for 3 to 4 minutes till tender. Add rest of the vegetables. Add 1 teaspoon salt and 1 cup water. Cook for 2 whistles. Cool.
Transfer to a blender and blend to a liquid.
Add 2 cups water and simmer for 20 minutes.
Serve hot with croutons or sprinkle pepper before serving.
You can also serve the soup chilled.