Cream of Beetroot Soup

Ingredients:
1 large bright beetroot, peeled and chopped
1 onion, peeled and chopped
1 tomato, chopped
1 small potato peeled and chopped
1/2 cup fresh curds
1 tsp. finely chopped spring onion greens
1 small flake garlic crushed
salt to taste
pepper to taste
1 tsp. butter

Method

Put vegetables except spring onions, in a pressure cooker.
Add 5 cups water, butter, pressure cook for 2 whistles.
Cool, remove, cool to room temperature.
Blend to a smooth paste in an electric mixer.
Add curds, blend again till smooth.
Strain, put in a deep vessel.
Heat again while stirring continuously.
Add salt and pepper to taste.
Do not bring to a boil.
Serve hot garnished with chopped spring onions.