Tomato & Beetroot Soup Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tomatoes (chopped) | 500 grams |
| Onion (finely chopped) | 1 medium-sized |
| Beetroot (chopped) | 50 grams |
| Garlic cloves | 3 cloves |
| Whole black pepper | 1 teaspoon |
| Cinnamon (1-inch piece) | 1 piece |
| Cloves | 2 whole cloves |
| Green cardamom | 2 pods |
| Butter | 2 teaspoons |
| Oil | 1 teaspoon |
| Water | 2 cups |
| Milk | 1/2 cup |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Instructions:
-
Prepare the Spices:
Begin by heating 1 teaspoon of oil in a deep pan or kadhai. Add the whole spices: cardamom, cinnamon, cloves, and black pepper. Let them sizzle and release their fragrance for about 30 seconds. This will create a rich base for the soup. -
Sauté Aromatics:
Add finely chopped garlic and onion to the pan. Sauté them together until the onions become soft and translucent, which should take about 3-4 minutes. The aroma of the garlic and onion will enhance the flavor of the soup. -
-
Cook the Tomatoes:
Add the chopped tomatoes to the pan and cook them until their skin begins to peel off and they soften. This will help release the tangy sweetness of the tomatoes, which forms the backbone of the soup. -
Add Beetroot and Simmer:
Now, add the chopped beetroot and season with salt. Pour in 2 cups of water, stir everything together, and let it cook under pressure for about 2-3 whistles (if using a pressure cooker). If you’re using a regular pot, cover and simmer for about 10 minutes until the beetroot is tender. -
Release Pressure & Cool:
After the cooking is done, let the pressure naturally release. Once safe to open, remove the lid and let the mixture cool for a few minutes. -
Blend the Soup:
Transfer the cooked mixture to a blender and blend it until smooth. Strain the blended soup through a fine sieve to remove any fibrous bits, resulting in a smooth, velvety texture. -
Cook with Milk:
Pour the strained soup back into a saucepan, add 1/2 cup of milk, and bring it to a gentle simmer. Let it cook for 2-3 minutes, allowing the flavors to meld together. Taste the soup and adjust the salt if necessary. -
Serve:
Your delicious Tomato & Beetroot Soup is now ready to be served! Ladle it into bowls and serve hot. For a wholesome meal, pair the soup with a side of Palak Dal (spinach lentils), Pyaj Wali Bhindi (onion-stir-fried okra), and warm Phulka (Indian flatbread).
Nutritional Information (per serving):
| Nutrient | Value (approx.) |
|---|---|
| Calories | 120 kcal |
| Protein | 3g |
| Carbohydrates | 20g |
| Fiber | 4g |
| Fat | 4g |
| Sodium | 220mg |
| Potassium | 540mg |
This Tomato & Beetroot Soup offers a lovely balance of sweetness and tang, with the earthy flavors of beetroot perfectly complementing the freshness of tomatoes. A warm, hearty, and nutritious way to start any meal, this soup is a fantastic appetizer that can easily be enjoyed as a light dinner as well. With minimal ingredients and effort, it’s perfect for weeknight dinners or when you’re looking for something quick, healthy, and comforting.
Give this wholesome recipe a try, and serve it with your favorite sides for a delightful meal that everyone will love!
