Friday, August 3, 2012

Buttermilk, Beet and Scallion Cold Soup

I love to plant beets and I enjoy the versatile and colorful presence of beets on the table. I can enjoy the nutrition and nourishment of beets on hot summer days, without having to use the oven. The flavor of this soup is surprisingly complex and it has a satisfying texture.


1 pound large beets, peeled and cut into large chunks
1/4 cup scallions, trimmed and chopped
3 cups buttermilk or coconut milk
1 1/2 tsp Satya Spices for your dosha
1 1/4 tsp salt


Puree all ingredients in a blender until chunky. Refrigerate until cold, approximately 1 hour. Stir well and add more buttermilk or coconut milk before serving, if desired.

For Vatta: use buttermilk
For Pitta: use coconut milk

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