Beetroot & Mung Dal Soup!
Cloudy days and warm soups are a thing! Try this vibrant and delicious Beets soup which is creamy in texture and tastes like freshness in your mouth.
I have used mint to get that refreshing feeling, added split mung beans because protein is an essential nutrient. Coconut oil is the fat element I have used and it gave a sweet natural taste.
Find the recipe below
3 Medium-sized beets
Handful of mint
1 Tablespoon coconut oil
3 Tablespoons of Split Mung Beans
1 Tablespoon Cumin seeds
1 small Ginger cube
Water - 350 ml Pink salt as per taste Bread (optional)
1.Add the coconut oil in a pan and put it on the stove. Add the cumin seeds, once they are light brown, add Mung Dal.
Once they have beautiful aroma, add onions and cook them till the raw smell is gone. 2. Once the onions are cooked add the mint and ginger. Now add the beetroot and add around 350 ml of water.
3. Cover it with a lid and let it cook. Once the beetroot is cooked, turn off the stove. Transfer to a blender and blend till it reaches soup consistency.
Enjoy it with some crispy bread. I hope you try it and enjoy!