Beetroot Tomato Soup
User Reviews
5.0
3 reviews
Excellent
Beetroot Tomato Soup
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This humble and flavorful Beetroot Tomato Soup made with beet puree and juicy tomatoes is vibrant and bursting with sweet tangy flavors!
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Ingredients
- 1 small beetroot boiled, cooled, blended
- 2 medium tomato grated
- 1 small bayleaf
- 1 teaspoon sesame oil can use any oil
- 2 cloves garlic grated
- 1 cup water
- salt and black pepper as per taste
Instructions
- In a small pressure cooker, boil one peeled beet for two whistles. Cool it down. Roughly chop in large chunks and blend to a smooth paste.
- In the same blender, grate roughly chopped tomatoes.
- In a large saucepan or wok, add sesame oil. Add garlic and bay leaf. Cook it for less than a minute. The burnt taste of garlic adds a bad flavor to the soup. Add tomato and beetroot paste. Cook for 2-4 min on simmer and cover with a lid. Keep sauteing in between.Add salt, black pepper, and Water. Boil for 2 min
- The delicious beetroot tomato soup is ready!! Serve it with your choice of bread or rice!
Notes
- Beets have a bitter taste. Making them with sour or sweet vegetables can balance that bitter flavor. Team them with tomatoes, carrots, sweet potato, or cucumber. You may also use boiled beets like in this recipe as that has a mildly sweet flavor than raw beets.
- Make sure that soup is cooked on low/medium flame and not full flame. Burnt garlic or puree taste would strongly affect this soup's flavor.
- Take a pan that is heavy-bottomed. I recommend using steel pans over aluminum ones.
- I boiled the beets a day in advance to save time.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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