Tomato & Beetroot Soup Recipe
A vegetarian Continental recipe with tomatoes - quartered, onion - finely chopped, beetroot - roughly chopped. Ready in 30 min, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Tomato & Beetroot Soup, heat butter and oil in a pan
beetroot - roughly chopped(50 grams)teaspoons butter(2) - 2
Add the whole spices (cardamom, cinnamon, cloves and peppercorn) to it and sauté them lightly till aromatic
cloves garlic(3)whole black peppercorns(1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(2)cardamom (elaichi) pods/seeds(2) - 3
Next, add the garlic and onions and saute them up till light brown and translucent
onion - finely chopped(1)cloves garlic(3) - 4
Then, tip in the quartered tomatoes and toss them continuously, cooking on a medium flame, until the skin shrinks
tomatoes - quartered(500 grams) - 5
The next step is to add the beetroot, salt and water to this and pressure cook until you hear a couple of whistles
beetroot - roughly chopped(50 grams)water(2 cups)salt - to taste - 6
Turn off the heat after a couple of whistles and allow the pressure to release completely
- 7
Once the pressure has released from the cooker pour the tomato beetroot soup mixture into a blender to make a smooth puree
beetroot - roughly chopped(50 grams) - 8
Strain the soup into a saucepan, add the milk and bring it to a gentle boil, allowing it to simmer for 2-3 minutes
milk(1/2 cup) - 9
Serve Tomato & Beetroot Soup along with Cheese Garlic Bread and Chickpea Orange Salad with Sun Dried Tomatoes for a light weeknight dinner
tomatoes - quartered(500 grams)beetroot - roughly chopped(50 grams)cloves garlic(3)
Nutrition Facts
Per serving
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Tomato & Beetroot Soup Recipe
A vegetarian Continental recipe with tomatoes - quartered, onion - finely chopped, beetroot - roughly chopped. Ready in 30 min, serves 4.
Curated byLucas Dubois🇫🇷
Directions
9 steps- 1
To begin making the Tomato & Beetroot Soup, heat butter and oil in a pan
beetroot - roughly chopped(50 grams)teaspoons butter(2) - 2
Add the whole spices (cardamom, cinnamon, cloves and peppercorn) to it and sauté them lightly till aromatic
cloves garlic(3)whole black peppercorns(1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(2)cardamom (elaichi) pods/seeds(2) - 3
Next, add the garlic and onions and saute them up till light brown and translucent
onion - finely chopped(1)cloves garlic(3) - 4
Then, tip in the quartered tomatoes and toss them continuously, cooking on a medium flame, until the skin shrinks
tomatoes - quartered(500 grams) - 5
The next step is to add the beetroot, salt and water to this and pressure cook until you hear a couple of whistles
beetroot - roughly chopped(50 grams)water(2 cups)salt - to taste - 6
Turn off the heat after a couple of whistles and allow the pressure to release completely
- 7
Once the pressure has released from the cooker pour the tomato beetroot soup mixture into a blender to make a smooth puree
beetroot - roughly chopped(50 grams) - 8
Strain the soup into a saucepan, add the milk and bring it to a gentle boil, allowing it to simmer for 2-3 minutes
milk(1/2 cup) - 9
Serve Tomato & Beetroot Soup along with Cheese Garlic Bread and Chickpea Orange Salad with Sun Dried Tomatoes for a light weeknight dinner
tomatoes - quartered(500 grams)beetroot - roughly chopped(50 grams)cloves garlic(3)
About this recipe
A vegetarian Continental recipe with tomatoes - quartered, onion - finely chopped, beetroot - roughly chopped. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
