Beetroot Soup

Beetroot Soup

Beetroot or chukandar is a very common winter vegetable in India. Traditionally it has been used to treat blood, digestion and liver related ailments. It contains red color betanin compound which helps the blood flow apart from folate and magnesium. The red color root is still in season and can be used to make healthy vegetable and soups. Today I made Beetroot Soup, garnished it with some cream and it tasted so yummy. Soup is anyway a great family bonding time, I was also happy that everyone was also getting a lot of nutrition from the preparation. Its fairly simple to make this soup and you can use this Beetroot Soup Recipe. Bookmark it for your future use and give a regular healthy soup to your family.

All you need is (serves 4)

Beetroot – 1 cup (cut in small pieces)

Carrot – 1/2 cup (cut in small pieces)

Tomato – 1/2 cup (cut in small pieces)

Potato – 1/2 cup (cut in small pieces)

Onion – 1/2 cup (cut in small pieces)

Garlic – 1 tsp (grated)

Salt to taste

Black pepper powder – 1/4 tsp

Lemon juice – 1 tsp

Oil – 1 tsp

Fresh cream – 1 tsp

Fresh coriander to garnish

Beetroot Soup Recipe

preparation time: 10 min.

Cooking time: 20 min.

Heat oil in a cooker, add onion and garlic and stir for about 2 min.

Add beetroot, carrot, potato and stir for 2 min.

Add tomatoes and stir for 2 min.

Add 2 cup water and cook for about 3-4 whistles.

Let it cool, pour the mixture in a blender and make it smooth.

Strain the soup and heat it in a pan.

Add black pepper powder, lemon juice and mix.

Garnish with fresh cream and fresh coriander leaves.

Serve hot.

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