Beetroot soup recipe, easy beets soup recipe with almonds!
Prep Time5mins
Cook Time15mins
Total Time20mins
Course: Soup
Cuisine: Indian
Servings: 3servings
Calories: 189kcal
Author: Harini
Ingredients
1/2beetrootpeeled and roughly chopped
1/2carrotpeeled and roughly chopped
1small onionchopped
6-7whole almonds
1/2teaspooncumin powder
Salt
Pepper powder to taste
2teaspoonsbutter or olive oil
Water
Instructions
Peel and roughly chop the beetroot and carrot. Chop the onion roughly.
Heat butter or olive oil in a small pressure cooker. Add onions and saute until they turn soft.
Add beets and carrot. Saute well for 5-6 minutes. Add almonds.
Add about 1/2 cup water and let it boil for few minutes.
Close the pressure cooker and pressure cook for 3-4 whistles.
Once the pressure is released, strain he excess water and reserve. Grind the cooked vegetables into a smooth puree.
Return the pureed veggies and reserved stock to the pressure cooker and simmer for 6-7 minutes. Add salt, pepper and cumin powder. Simmer for few more minutes. Serve beetroot soup hot.
Notes
1. You can add a small potato for more thick and textured soup. 2. You can add walnuts instead of almonds