Beetroot Soup Recipe Beetroot And Carrot Soup Beet Soup

BEETROOT SOUP RECIPE | BEETROOT AND CARROT SOUP | BEET SOUP RECIPE

Steps:

• firstly, in a pressure cooker take 1 tsp butter and saute 1 bay leaf until it turns aromatic.
• add in 2 clove garlic, 1 inch ginger, 2 shallots and saute until it shrinks slightly.
• additionally, add 1½ cup beetroot, 1 carrot, 1 tomato, ½ tsp salt and saute for 2 minutes.
• now add 2 cup water and pressure cook for 3-4 whistles.
• drain off the water cool completely.
• take the pressure cooked vegetables into a blender and blend to smooth paste.
• transfer the beetroot paste into a large kadai.
• pour in water left out while cooking vegetables.
• mix well adjusting consistency as required.
• once the soup comes to a boil add 1 tsp pepper and mix well.
• finally, enjoy beetroot soup garnished with cream and mint.

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

CARROT BEET GINGER SOUP

Steps:

• Peel beets and cut into chunks.
• Fry onions in oil.
• Add carrot chunks.
• Fry for 10 min.
• Add ginger, garlic, and orange peel.
• Add stock or water.
• Slow boil for about 50 minute or until veg are soft.
• Puree
• Add salt and pepper.
• Serve with sour cream.