Tomato & Beetroot Soup

Name: Tomato & Beetroot Soup
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 beetroot; 3 tomatoes; 1inch " piece ginger; 3-4 pods garlic; 1 small onion; 4-6 black pepper seeds; 4 cloves; 1 piece cinnamom; 1 Green cardamom; 2 cups water; 1 tbsp butter; 1/2 tsp cumin seeds; to taste Salt; 2 slice multi grain bread; As required Cooking Oil for deep frying bread; A few Coriander leaves

Aruna Thapar @Arunathapar27

New Delhi

#GA4 #week10
#Soup #Post3
#This gorgeous Roasted Tomato and Beetroot Soup is one of our all time favourite soup recipes; so simple, colourful and delicious

Aruna Thapar @Arunathapar27

New Delhi

#GA4 #week10
#Soup #Post3
#This gorgeous Roasted Tomato and Beetroot Soup is one of our all time favourite soup recipes; so simple, colourful and delicious

Saved

Ingredients

20 minutes

2 servings

1beetroot
3tomatoes
1inch " piece ginger
3-4 podsgarlic
1small onion
4-6black pepper seeds
4cloves
1 piececinnamom
1Green cardamom
2 cupswater
1 tbsp butter
1/2 tspcumin seeds
to tasteSalt
Other
2 slicemulti grain bread
As required Cooking Oil for deep frying bread
A fewCoriander leaves

Saved

Steps

20 minutes

1

Peel, Wash and chop all vegetables.
2

Put it in a pressure cooker. Add 1 cup water and black pepper seeds, cardamoms, cinnamon, cloves and pressure cook till 4-6 whistles. Switch off the flame. Let pressure releases automatically.
3

Put it in a mixer and grind to a fine paste. Add remaining 1 cup water and churn again for 1 minute.
4

Cut bread slices in small squares. Heat oil in a karahi and deep fry till golden. Flip the side and fry from other side also.
5

Now sieve the mixture and heat in a pan. Add salt. In a separate pan heat butter. Add cumin seeds
6

When cumin seeds splutter put this tadka in soup pan and stir.
7

Pour it hot in bowl. Add bread fried crumbs, butter and coriander leaves and serve hot.