Here’s the rewritten recipe for “Tomato and Beetroot Soup” suitable for the Love With Recipes site:
Tomato and Beetroot Soup Recipe
Description:
Tomato and Beetroot Soup is a healthy and nutritious option, perfect for cozy winter or rainy days. This delicious, vegetarian soup is free from cream and corn flour, allowing the natural flavors of the tomatoes and beetroots to shine. Enjoy it as a light appetizer or a wholesome start to your meal.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients:
- 500g tomatoes, chopped
- 1 onion, finely chopped
- 50g beetroot, chopped
- 3 cloves garlic
- 1 tsp whole black pepper
- 1-inch cinnamon stick
- 2 cloves
- 2 cardamom pods
- 2 tsp butter
- 1 tsp oil
- 2 cups water
- 1/2 cup milk
- Salt, to taste
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Instructions:
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Heat oil in a pan over medium heat. Add the cardamom, cinnamon, cloves, and black pepper. Sauté for 30 seconds to release their aroma.
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Add garlic and onion to the pan and cook until the onion softens and becomes translucent.
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Add the chopped tomatoes and cook until the skin of the tomatoes begins to peel off.
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Stir in the chopped beetroot, salt, and water. Cook for 2-3 whistles on medium heat. Afterward, turn off the gas and let the pressure release naturally.
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Once the pressure has released, open the cooker and allow the mixture to cool slightly. Transfer it to a blender and blend until smooth.
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Sieve the blended mixture to remove any pulp or solids.
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Pour the strained soup back into the saucepan. Add milk and cook for an additional 2-3 minutes, stirring occasionally.
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Serve the Tomato and Beetroot Soup hot before your main meal. Pair it with dishes like Palak Daal, Onion Bhindi, and Phulka for a wholesome meal.
This version is refined for the Love With Recipes site, with clear instructions and structured format.
