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Ingredient
Tomato & Beetroot Soup
Introduce
Chef :
Aruna ThaparTomato & Beetroot Soup
#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
Ingredient
Food ration :
2 servingsCooking time :
20 minutes
1
beetroot
3
tomatoes
1inch
" piece ginger
3-4 pods
garlic
4
cloves
1 piece
cinnamom
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
Cooking instructions
* Step 1
Peel, Wash and chop all vegetables.
* Step 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.
* Step 3
Put it in a mixer and grind to a fine paste. Add remaining 1 cup water and churn again for 1 minute.
* Step 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.
* Step 5
Now sieve the mixture and heat in a pan. Add salt. In a separate pan heat butter. Add cumin seeds
* Step 6
When cumin seeds splutter put this tadka in soup pan and stir.
* Step 7
Pour it hot in bowl. Add bread fried crumbs, butter and coriander leaves and serve hot.
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1. Start Small
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