Beetroot Soup | Soup recipes

Soup is a very common dish takes place in my kitchen. But mostly i end up making either tomato soup or sweet corn veg soup as the kids love it most. Last year when i made the supplement for Kungumam Thozi, themed Soups n Salads, i have given few new interesting soup recipes. This beetroot soup is one among them. Since the weather is very pleasant and cold, i thought i will share a recipe of soup today and found a beetroot lying down in the refrigerator. So i decided to make the beetroot soup and writing this post now with a cup of hot soup beside me. Check out my other soup recipes. You can have this soup with whole wheat toasted bread and have it as a light lunch or dinner too.

Beetroot Soup

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 3-4

     Beetroot  Chopped   3/4 cup or 1 small beetroot
     Garlic pods      4
     Onion     1
     Butter or Olive oil     3 tsp
     Fresh cream 1-2 tblsp
     Pepper powder    as needed
     Salt    to taste
     Bay leaf      1
     Yellow moong dal  1 tblsp
     
     
     

Method:

• Peel the skin of the beetroot and chop them roughly. I just chopped them finely.
• Take out the skin of the garlic and chop the onions roughly.
• In a pressure cooker, add butter or oil. I used butter. I did in the pan first and then transferred to cooker. As the beetrot was dark in side the cooker i couldn't capture it well, so i did thsi only for pictures. You can do the entire cooking in pressure cooker itself.
• Add the bay leaf, onions and garlic.

• Add the chopped beetroot to this after onions turns nice brown colour. Saute for 5 minutes on high heat stirring continuously. Lower the flame and add the moong dal.

• Add 2 cups of a water and pressure cook till 3 whistles. 

• The beetroot must have cooked and will be soft now.

• Allow this to cool. Take out he water , reserve this to add it to the soup later. Discard the bay leaf.
• Grind the rest of the chunks.

• Add the beetroot puree and the cooked water to this. 

• Add 1 more cup of water to adjust the consistency.Let this boil for 5-7 minutes in a medium flame. 

• Add the salt and pepper powder.Switch it off and add the fresh cream.
• Mix well.

• Serve the soup hot.

Notes:

1. Instead of fresh cream you can add full cream milk too. 
2. If adding milk add when you are grinding the beetroot chunks. Add 1/4 cup of milk.
3. You can add coriander stem while cooking, will give a nice flavor.
4. Yellow moong dal is added to get thickness to the soup. 

  

Technorati Tags: beetroot soup,beetroot soup recipe,how to make beetroot soup,recipes using beetroot,beetroot recipes,beetroot soup indian