Beetroot Soup

Beetroot are popularly known for its health benefits, it is low in fat, rich in fibre, full of vitamins and minerals.  It can either be eaten raw as salad; roasted as side dish to accompany grilled chicken, pork, beef or lamb; pickled; oven-baked as chips; fried with rice; baked beetroot muffins; cooked as soup; makes nutritious juice, etc... etc...

Today, I am making a soup out of beetroot.  Though other ingredients goes well with this soup, but with just one ingredient it also taste equally yummylicious, which is 'chicken feet.'

What you need? (for 2 persons)
1 beetroot (medium size)
8 chicken feet
Chicken stock granules (to taste)
Salt (optional, to taste)

How to prepare?

1. Wash the beetroot, peel and cut into chunks, leave aside.
2. Clean the chicken feet, blanch with boiling water and drain.
3. In a medium pot, fill about half pot of water with lid on and bring to a boil.
4. Add in both the chicken feet and beetroot, once it comes to a boil lower the heat to medium-low and continue to cook with lid slightly tilted.
5. If the soup dries up fast add in more water, according to your needs.
6. Just as the chicken feet and beetroot are almost done, add in chicken stock granules and salt (if used) and taste to your desired liking.
7. Serve with warm rice.

Notes:

1. If you prefer a crunchier beetroot texture, add them fifteen minutes later after the chicken feet during cooking.
2. Other ingredients such as radish and red carrot also goes well together with this soup, which I've also tried before.