10 Tasty soups Recipe -- Beetroot soup recipe

  Beetroot sou recipe:This beetroot soup is vibrant, smooth and full of flavor. We only need six ingredients for this smooth, creamy and tasty vegan or vegetarian beet soup. It is similar to borscht soup and it's hearty and filling and each bowl only has 139 calories!This smooth and velvety beetroot soup is absolutely delicious. It's really easy to make and you only need 6 ingredients it is a tasty appetizer or meal starter recipe which can also be served as a meal for kids and patients with indigestion problems. beet soup can be made with just beetroot, 2 tbsp olive oil.

                                                         Beetroot sou recipe

Ingredients:

soup recipe
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 kg fresh beetroot, peeled and diced 
  • 1 ½l vegetable stock
  • 1/2 ts garlic paste
  • 2 medium sized beetroot
  • 1 tsp low fat butter
  • 1 tsp whole wheat flour
  • 3/4 cup low fat milk
  • salt to taste
For the croutons
  • ½ small loaf sourdough bread, diced into large croutons
  • 100g radishes, finely sliced
  • 100 g feta, crumbled

Notes for beetroot soup

Select beet root which are firm and small with green fresh attachments.
1.the beet root have pale brown skin  covering,should be smooth and free from any cuts, blemish or other damages.
2.. Give close attention to sauteing wheat flour at step 6, as it tends to burn quickly. 
3.  stir contentiously to avoid lum formation.
Enjoy beetroot soup.
garlic is sure enhance the taste of sou ant will win the hearts.and garlic also enhance the benefits and antimicrobial portieres due to the presence of its sulher comound allicin.
for starting the sou boil the beet root with water very nicely or pressure cook for 4-5 whistles. remove the steam before opening the lid... drain the excessive water and allow it to cool a little. eel the beet root and chop them roughly and blend it smoothly  with a cu of water. roast the whole wheat flour in medium flame with butter till no lumps remain while continuously stirring. add the beetroot mixture, garlic paste salt  and 1 cup of water mix well and cook on medium flame for 4-5 minutes,while stirring occasionally. Serve immediately.

preparation Time    5 mins    
Cooking Time       25 mins   
Total Time            30 mins
serving                   4

Method

  • Firstly, in a pressure cooker take 1 tsp butter and saute 1 bay leaf until it turns aromatic.
  • add in 2 clove garlic, 1 inch ginger, 2 shallots and saute until it shrinks slightly.
  • additionally, add 1½ cup beetroot, 1 carrot, 1 tomato, ½ tsp salt and saute for 2 minutes.
  • now add 2 cup water and pressure cook for 3-4 whistles.
  • drain off the water cool completely.
  • take the pressure cooked vegetables into a blender and blend to smooth paste.
  • transfer the beetroot paste into a large kadai.
  • pour in water left out while cooking vegetables.
  • mix well adjusting consistency as required.
  • once the soup comes to a boil add 1 tsp pepper and mix well.
  • finally, enjoy beetroot soup garnished with cream and mint.