Beetroot Soup

Ingredients:

Beetroot – 1 (medium sized)
Big Onion – ½
Carrot – 1
Potato – 1 small
Cumin seed – a pinch
Garlic – 1 flake (crushed)
Salt and pepper powder – as required
Sugar – 1 ½ tsp
Coriander leaves – 1 tsp
Worcestershire sauce – ½ tsp
Capsico sauce – ¼ tsp

Method of preparation:
Dice all the vegetables into ½ inch cubes.
Heat little butter in a pressure pan and fry crushed garlic and then onion, with a pinch of cumin seed.
After a minute or two add all the other vegetables and fry one or two minutes.
Pour two cps of water and pressure cook in reduced flame till one whistle.
Cool down and then blend it in a mixies.
Strain through a sieve and dilute it with another 3 cups of water.
Reheat in reduced flame with salt and sugar.
Just before serving mix pepper powder, copped coriander leaves and sauces to the soup.
Serve hot with small salt biscuits.