As a kid, I have had a lot of soups. My sister and me, both of us never liked eating vegetables. So to include all these nutritional veggies in our diet, my mom used to make them into tasty creamy soups. Beetroot soup is one of such soup dishes.
It is creamy and velvety in texture with deep red color from beets, sweet taste from carrots, spicy flavor of garlic and a little zing from lemon juice. Today’s soup recipe is a simple, no-fuss and a super healthy appetizer before any meal. Enjoy!
Cooking time: 30 mins
2 beetroots, small size, peeled and roughly chopped
3 cloves garlic, large size
1 onion, medium size, roughly chopped
½ cup tomato, roughly chopped
½ cup carrots, roughly chopped
¼ cup french beans, roughly chopped
Lemon juice, as per taste
1 tbsp cream
¼ tsp sugar (optional)
Salt, as per taste
Black pepper, as per taste
Spring onions (scallions), for garnish
1. In a pressure cooker, add beetroots, onions, tomato, carrots, french beans, garlic and 3 cups of water. Pressure cook until 3 whistle.
2. Take a large pot with a strainer over it and strain the pressure cooked mixture. Keep the strained liquids in the large pot aside and add the veggies to a blender. Puree the strained vegetables into a smooth paste and add them to the pot of liquids.
3. Keep the pot on medium heat, add 1 cup of water and bring the mixture to a boil.
4. Turn off heat and add 1 tbsp cream, lemon juice, salt and black pepper. Mix everything together.
5. Add spring onions (onion part) for some crunchiness and garnish with spring onion (greens).
Serve the soup hot with croutons or baked beet greens.
spoonful O’ tips
Fresh cream gives the soup a creamy texture and a mild sweet taste.