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
Ingredients
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1 1/2
Beetroot (peeled and roughly chopped)
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1
Carrot (peeled and roughly chopped)
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1 big
Ripe red tomato (roughly chopped)
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1small
Red Onion (roughly chopped)
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1 tablespoon
Coriander
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1 teaspoon
Mint leaves
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1 teaspoon
Ginger Garlic paste
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1/4 teaspoon
Garam masala powder
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1/2 teaspoon
Red chili powder
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1/4 teaspoon
Chaat masala
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1 teaspoon
Dried Oregano
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Salt to taste
Directions
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In a pressure cooker heat 1 tbsp of olive oil, add the onion and saute for a minute.
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Add the ginger-garlic paste and and give it a nice stir and add the rest of the ingredients except the oregano.
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Mix everything and add one and half glass of water and mix again.
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Cover the lid and pressure cook on medium flame. Take 3-4 whistles and turn off the gas.
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Once done, let the soup cool for a bit and process in a food processor.
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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:)
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