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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) |
