Look inside for the video and detailed recipe.Tomato & Beetroot Soup is a healthy, delicious and easy recipe to make on cold days in winter. This delicious soup is ideal for winter when you crave warm, comforting, satisfying meals over complex meals. Classic tomato soup is everyone’s favourite but adding a few more veggies makes it healthier and more desirable. Plus, it’s an excellent way to sneak veggies into one’s diet, especially for kids.This soup recipe has 2 star ingredients Tomato and Beetroot. Tomato gives a lovely bright red colour and tanginess to the soup, while Beetroot imparts a beautiful colour and sweetness to this soup and enhances its nutrient value. This soup is packed with essential nutrients, Vitamins and antioxidants, and the addition of onion, ginger and garlic gives it a beautiful soothing flavour.This soup looks not only marvellous but also tastes fabulous. This hearty, healthy soup is filling and refreshing, and this recipe uses no heavy cream or cornflour. Try this fantastic healthy soup if you want a break from your regular meal. Serve it hot with garlic bread and green salad for a complete meal.
Utensil and Tools
- Philips Induction Cook Top
- Prestige pressure cooker
- SiliconSpatula
- Borosil Glass Mixing Bowl
- Prestige Omega Deluxe Granite Kadai
Ingredients
- 3 medium Tomato (diced), 300 gm
- 1 medium Beetroot (diced),100 gm
- 1 small Onion (diced)
- 6-7 Garlic Cloves
- 1 inch Ginger (roughly chopped)
- Salt To taste
- ½ tsp Black pepper
- 2 ½ cup Water
- 1 tbsp Oil
- 1 tbsp Butter
Video
Instructions
- Heat oil in a pressure cooker, add onion, garlic cloves and ginger, and sauté for 2 minutes until it shrinks slightly.
- Add tomatoes and mix them well
- Add roughly chopped beetroot, black pepper powder and salt, and cook for 2 minutes until it softens slightly.
- Add 2 cups of water and pressure cook on a high flame for one whistle, then turn the flame to low. Cook the vegetables for 5 minutes on a low flame, then turn off the flame.
- Let it cool down completely. Strain the vegetables through a strainer and let them cool down completely. Keep the vegetable stock. Do not discard it.
- Transfer the cooked vegetables into a blender and blend them to a smooth puree.
- Transfer the puree to the strainer again and strain it through a fine strainer.
- Transfer the strained puree to a kadhai or pan. Add the reserved vegetable stock and mix it well.
- Add one tablespoon of butter and mix it well. Adjust the consistency and seasoning as per your taste.
- Once the soup comes to a boil, turn off the flame.
- Tomato beetroot soup is ready to serve; garnish the soup with cream (optional) and coriander leaves and serve it hot.
Nutrition
Calories: 107kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 69mgPotassium: 412mgFiber: 3gSugar: 6gVitamin A: 872IUVitamin C: 18mgCalcium: 35mgIron: 1mg
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