Tomato Beetroot soup


Easy Tomato Beetroot soup recipe. Love the beautiful crimson red colour.

Ingredients
Tomato—6 med size
Beetroot—1 small to medium
Capsicum-1/2
Broccoli-3-4 florets
Carrot – 1 small
Lemon juice – 2 tbsp
1tbsp veg /olive oil
1tsp Jeera (cumin seeds)
1 cup veg/chicken broth (optional)
salt & pepper
Coriander leaves to garnish

Method
Boil tomato and beetroot in water.  Remove from heat and allow it to cool.  Blend the mixture into smooth paste and strain.  Cut the vegetables into small pieces and keep aside.  Heat a tbsp. of oil in a heavy base pan.  Add 1 tsp jeera and chopped vegetables.  Fry for 1-2 minutes.  Add tomato beetroot mixture along with 1 cup vegetable or chicken broth, lemon juice and bring to boil.  Adjust the seasoning.  Lower the heat and simmer for 5 minutes.  Garnish with coriander leaves and serve hot.

Note:
You can add a dash of cream just before serving.

Recipe courtesy: Shashi Rao

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