Minted Chilled Beetroot Soup Recipe


300 grams Beetroot
30 gm Mint leaves
Salt & Pepper–to taste
1/8 Tsp Black salt
As required –chilled water
Garnish –
Mint sprigs


Peel the beet root and blanch it.
Make a puree with mint and some chilled water.
Add black salt and black pepper mint all together.
Strain the puree & pour the chilled soup in tulip glasses.
Serve cold garnished with mint sprigs.

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