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Author Notes: Personally, I am not a big fan of eating beetroot raw, so I have to keep finding ways to make it delicious, because we can settle for nothing less! So I figured out one of the best ways to eat this extremely healthy root, and that is to turn it into a soup. My amazingly smart mother is always telling me to somehow, anyhow eat beet which I keep trying to avoid but after this recipe I will be happy to be eating it as much as she asks me to:) Moreover it's a very easy recipe so it's a great thing to add to the regulars on your menu. The combination of health without much hard work is my type of thing, wondering if I should have named my blog the lazy fooding;) —Sana Sayyed
- 1 1/2 Beetroot (peeled and roughly chopped)
- 1 Carrot (peeled and roughly chopped)
- 1 big Ripe red tomato (roughly chopped)
- 1small Red Onion (roughly chopped)
- 1 tablespoon Coriander
- 1 teaspoon Mint leaves
- 1 teaspoon Ginger Garlic paste
- 1/4 teaspoon Garam masala powder
- 1/2 teaspoon Red chili powder
- 1/4 teaspoon Chaat masala
- 1 teaspoon Dried Oregano
- Salt to taste
- In a pressure cooker heat 1 tbsp of olive oil, add the onion and saute for a minute.
- Add the ginger-garlic paste and and give it a nice stir and add the rest of the ingredients except the oregano.
- Mix everything and add one and half glass of water and mix again.
- Cover the lid and pressure cook on medium flame. Take 3-4 whistles and turn off the gas.
- Once done, let the soup cool for a bit and process in a food processor.
- Reheat the soup before serving. You may add some boiled macaroni to the soup when reheating to make the soup more filling. Sprinkle dried oregano before serving. Enjoy:)