Beet soup

I wanted to have a soup for lunch, and a quick audit of the fridge threw up only two slightly sad looking beets. Necessity is the mother of invention, and this awesome soup resulted.

2 beetroots

1/2 cup curds

1 tsp garlic paste

Salt and pepper to taste

Cream cheese for garnish

Method:

Roughly chop the beetroots and steam them for 10 minutes. 

Blend beetroots, curds and garlic paste till you get a smooth consistency. Add water to get the desired thickness. 

Bring the blend to boil, with salt and pepper

Sprinkle with cream cheese or feta cheese before serving.