Step-by-step
1
firstly, in a pressure cooker take 1 tsp butter and saute 1 bay leaf until it turns aromatic.
2
add in 2 clove garlic, 1 inch ginger, 2 shallots and saute until it shrinks slightly.
3
additionally, add 1½ cup beetroot, 1 carrot, 1 tomato, ½ tsp salt and saute for 2 minutes.
4
now add 2 cup water and pressure cook for 3-4 whistles.
5
drain off the water cool completely.
6
take the pressure cooked vegetables into a blender and blend to smooth paste.
7
transfer the beetroot paste into a large kadai.
8
pour in water left out while cooking vegetables.
9
mix well adjusting consistency as required.
10
once the soup comes to a boil add 1 tsp pepper and mix well.
11
finally, enjoy beetroot soup garnished with cream and mint.
Video
Notes
- firstly, add vegetables like potato / sweet potato along with beetroot to increase the nutrition.
- also, pressure cooking helps to cook vegetables well without losing nutrition.
- additionally, you can add more cream to make creamy beetroot soup.
- finally, beetroot soup recipe tastes great when prepared with mixed vegetables.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/beetroot-soup-recipe-beet-carrot-soup/