Beetroot Soup Recipe | Beetroot and Carrot Soup Recipe | Beet Soup Recipe | Beetroot Soup benefits
This Beetroot Soup (Chukandar Soup Recipe) is a light, tempting, healthy, and wintry starter recipe that won’t fail to impress your guests. This Beetroot and Carrot soup is also a quick and yummy side dish option for your dinner in winter season.
Servings 3
Calories 85kcal
Ingredients
- Beetroot - 2 Cup (chopped)
- Carrot - 1 (chopped)
- Onion - 1 (chopped)
- Tomato - 2 (chopped)
- Ginger - 2 inch
- Garlic - 6 Cloves
- Salt - 1 tsp (or as per taste)
- Black Pepper Powder - ½ tsp
- Olive Oil or Butter - 2 tsp
- Water - 3 Cup
- Fresh Coriander for garnishing
Instructions
- Firstly, heat 2 tsp of olive oil or butter in a pressure cooker.
- In addition, add garlic, onion, and saute for 2 minutes.
- Further, add ginger, chopped beetroot, carrot, tomato, and 1 tsp of salt.
- Now add 3 cups of water and mix all the ingredients well.
- Pressure cook for 3 whistles.
- Open the lid and cool completely the cooked vegetables.
- Take the cooked mix vegetables into a blender and blend to smooth paste.
- Drain off the water and keep aside.
- After that transfer the beetroot and vegetable paste into a kadai or wok.
- Add beetroot water and mix well adjusting consistency as required.
- Once the beet soup comes to a boil then add ½ tsp of Black Pepper Powder and mix well.
- Bring to the boil, then reduce the heat and simmer for 3 minutes.
- Keep stirring in between.
- Now switch off the gas.
- Finally, Serve it hot and enjoy healthy Beetroot Soup garnished with fresh coriander and some sesame seeds. You can also serve this soup as a starter before your Indian meal.
Notes
- Firstly, the beet soup recipe tastes awesome when cooked with mixed vegetables.
- Further, you can add fresh cream to make rich and creamy beetroot soup.
- Most importantly, Pressure cooking the vegetables helps to cook vegetables well without losing nutrition.
- Finally, You can add vegetables like potato / sweet potato along with beetroot to increase the nutrition.
- You can freeze it for 8-10 days.