Ayurvedic Recipes

Beet Soup for Pitta

You will need:

• 1 cup peeled and grated beetroot
• 1 tbsp Basmati rice, washed and soaked for 30 minutes
• 1 1/2 cups vegetable stock
• Rock salt to taste
• 1/8 tsp fresh ground black pepper
• 1 tbsp ghee
• 1 tbsp whipped fresh yogurt
• 1 tsp chopped fresh basil
  

Heat the ghee in a pot.

Add the beet and the drained rice and sauté briskly over medium heat for 3-4 minutes.

Add the vegetable stock and bring to a boil.

Turn down heat and simmer covered for about 12-15 minutes on low heat until rice and beet are tender. Add salt and pepper and turn off heat.

Blend the soup to a smooth puree in a blender.

Return the soup to the stove and heat through again without letting it boil.

Garnish with a swirl of yogurt and the chopped basil and serve immediately.

(Serves 1)