Basil Beetroot Soup

Name: Basil Beetroot Soup
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup finely chopped beetroot; 1 cup finely chopped red tomato; 1/2 cup finely chopped onion; 1/2 cup finely chopped carrot; 1/4 cup finely chopped potato; 2 garlic flakes; 2 cups vegetable stock; 1 tsp cornflour (dissolved in 2 tsp water); 1 tbsp olive oil; 6-8 basil leaves; to taste Salt & black pepper powder

Jasmin Motta _ #BeingMotta @cook_12567865

#myhealthykitchen

Jasmin Motta _ #BeingMotta @cook_12567865

Saved

Ingredients

2 servings

1 cupfinely chopped beetroot
1 cupfinely chopped red tomato
1/2 cupfinely chopped onion
1/2 cupfinely chopped carrot
1/4 cupfinely chopped potato
2garlic flakes
2 cupsvegetable stock
1 tspcornflour (dissolved in 2 tsp water)
1 tbspolive oil
6-8basil leaves
to tasteSalt & black pepper powder

Saved

Steps

1

In pan pressure cooker add and heat olive oil. Add chopped vegetables and garlic flakes.
2

Mix and saute vegetables for few minutes. Add vegetables stock and pressure cook for 3-4 whistles.
3

Cool completely, the pressure cooker before opening it's lid. (Keep aside 2-3 tbsp of boiled vegetables for garnishing.) Blend the cook vegetables in mixer grinder to make smooth mixture. Strain it. Pour the strain mixture back in pan. Add cornflour water, roughly chopped basil leaves, salt and black pepper powder. Add enough warm water to make soup like consistency. Boil it 3-4 minutes.
4

Serve Nutritious Hot Basil Beetroot Soup garnishing with boiled vegetables and basil.