Tomato beetroot soup
Cooking Instructions
- 1
Peel and roughly chop the tomatoes, beetroot and carrot.
Put them all in a pressure cooker. Add almonds too and Add about 1 cup water and let it boil for few minutes or give 2-3 whistles. - 2
Once the pressure is released, strain the excess water and reserve.
- 3
Grind the cooked vegetables into a smooth puree.
Return the pureed veggies and reserved stock to the pressure cooker and simmer for 6-7 minutes. - 4
Add salt, pepper and cumin powder. If tomatoes are sour add sugar. Simmer for few more minutes.
- 5
Serve beetroot soup hot. Garnish with some nuts or seeds and Coriander leaves
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