Tomato beetroot soup

Name: Tomato beetroot soup
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 beet; 3 tomatoes; 1 inch ginger; 3-4 cloves garlic; 2 tsp butter; 1 tsp all propose flour; as per taste Salt; as per taste Seasoning; as per taste Black pepper; as required Cream for garnish

Minakshi maheshwari @cook_17178703

Tejpur, Aasam

#cozysoup2
#treat
#ebook

Minakshi maheshwari @cook_17178703

Tejpur, Aasam

#cozysoup2
#treat
#ebook

Saved

Ingredients

30 minutes

4 servings

1beet
3tomatoes
1 inchginger
3-4 clovesgarlic
2 tspbutter
1 tspall propose flour
as per tasteSalt
as per tasteSeasoning
as per tasteBlack pepper
as requiredCream for garnish

Saved

Steps

30 minutes

1

In the pre-heated pressure cooker or pressure pan, without the lid on medium heat, add beets, tomato, garlic, ginger, and salt.Add water and close the lid. Lock the pressure cooker and cook for 4-5 whistles.
2

Remove from heat and wait for the pressure to come down on it's own. It would take about 10 minutes.
3

Blend the cooked veggies until puree. Strain it through a metal sieve.
4

Heat butter in a pan, add finely chopped garlic and just sauté. Now add all propose flour mix it well and cook it till lightly golden.
5

Add beet and tomato puree very slowly and add water.
6

Add black pepper powder and seasoning and add salt also as per taste. Mix it well and cook 2-3 minutes. Just one boiled and off the flame.
7

Serve the hot beetroot and tomato soup immediately. Garnish with cream and coriander.