Beetroot Consomme Soup

Name: Beetroot Consomme Soup
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gms Beetroot washed, soft peeled and diced; 1 chopped onion; 1 small red tomato chopped; 1 chopped spring onion; 1 chopped clove of garlic; 1/4 teaspoon grated ginger; 1 bay leaf; 8-10 pepper corns; 1 stick cinnamon; 1/4 teaspoon dried thyme or a few fresh leaves as per availablity; 1 green chilli chopped; 1 small cucumber, peeled and chopped; 1/2 teaspoon or more of salt and sugar or add as per taste; 1 tablespoon thick yoghurt or butter; 3 cups hot water or vegetable stock

Vaishali Suhas @HealthisWealth

Bangalore , India

Beetroot Consomme is a delicious, flavourful and healthy soup which combines beetroot, onions, herbs and spices. It's slow boiled and strained to get a beautiful clear soup which can be topped with butter or yoghurt and enjoyed piping hot on a cold day alongside warm toasted bread and a platter of cheese and tossed veggies. Do try and let me know how it tasted for you.
#CA2025 #beetroot #consomme #soup #continental #healthy #starter #cold #cough #fever #anaemia #highiron #ironrich

Vaishali Suhas @HealthisWealth

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Ingredients

1 hour approx.

4 servings

500 gmsBeetroot washed, soft peeled and diced
Tomato Soup with Arrowroot Flour
1chopped onion
Broccoli and Almonds Soup
1small red tomato chopped
1chopped spring onion
1chopped clove of garlic
1/4 teaspoongrated ginger
1bay leaf
8-10pepper corns
1 stickcinnamon
1/4 teaspoondried thyme or a few fresh leaves as per availablity
1green chilli chopped
1small cucumber, peeled and chopped
1/2 teaspoonor more of salt and sugar or add as per taste
1 tablespoonthick yoghurt or butter
3 cupshot water or vegetable stock

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Steps

1 hour approx.

1

First, add 1 teaspoon butter to a pressure pan or large soup pot. Saute onions, ginger and garlic till aromatic.
2

Add bay leaf, cinnamon, pepper corns, red chilli and saute for 2 minutes.
3

Add the chopped spring onion, beetroot, tomato, thyme, salt and sugar and saute further for 2 minutes.
4

Add hot water or vegetable. Stock and let it come to a boil. Cover with a lid and cook for 30 to 40 minutes on very low flame. Adjust water if the quantity is reduced. Keep stirring in between.
5

After 30 minutes, add the chopped cucumber and cook for further 10 minutes
6

Then remove from heat. Take a sieve and place over a large bowl or pan.
7

Pour the prepared soup over the sieve. Let it seep and get strained completely. If you desire, you can remove the whole spices and blend the cooked beetroot and tomato and other veggies to get thick soup which can be stored for later.
8

When the soup is strained completely, heat it once again without boiling. Serve in soup bowls topped with yoghurt or butter alongside bread, veggies salad and cheese. Enjoy.

Linked Recipes

Tomato Soup with Arrowroot Flour

Broccoli and Almonds Soup

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Cooksnaps

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Vaishali Suhas @HealthisWealth

on June 04, 2025 18:00

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc