Tomato & Beetroot Soup Recipe
Tomato & Beetroot Soup is a comforting and easy dish to make on cold rainy days. This recipe uses no cornflour or heavy cream, relying on the goodness of vegetables alone to provide all the goodness, flavour and body to the soup. This is ideal for this season when the sniffles attack and you crave warm, satisfying meals over complex full meals.
Other recipes that you can try are:
- Light And Healthy Spinach Soup Recipe
- Spicy Roasted Pumpkin Carrot Soup Recipe
- Lemongrass Tomato Corn Soup Recipe
- 500 grams Tomatoes , quartered
- 1 Onion , finely chopped
- 50 grams Beetroot , roughly chopped
- 3 cloves Garlic
- 1 teaspoon Whole Black Peppercorns
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 teaspoons Butter
- 1 teaspoon Sunflower Oil
- 2 cups Water
- 1/2 cup Milk
- Salt , to taste
How to make Tomato & Beetroot Soup Recipe
To begin making the Tomato & Beetroot Soup, heat butter and oil in a pan.
Add the whole spices (cardamom, cinnamon, cloves and peppercorn) to it and sauté them lightly till aromatic.
Next, add the garlic and onions and saute them up till light brown and translucent.
Then, tip in the quartered tomatoes and toss them continuously, cooking on a medium flame, until the skin shrinks.
The next step is to add the beetroot, salt and water to this and pressure cook until you hear a couple of whistles. Turn off the heat after a couple of whistles and allow the pressure to release completely.
Once the pressure has released from the cooker pour the tomato beetroot soup mixture into a blender to make a smooth puree.
Strain the soup into a saucepan, add the milk and bring it to a gentle boil, allowing it to simmer for 2-3 minutes.