Beetroot soup recipe |Easy soup recipes
Beetroot soup recipe, easy beets soup recipe with almonds!
Servings: 3 servings
Calories: 189kcal
Ingredients
- 1/2 beetroot peeled and roughly chopped
- 1/2 carrot peeled and roughly chopped
- 1 small onion chopped
- 6-7 whole almonds
- 1/2 teaspoon cumin powder
- Salt
- Pepper powder to taste
- 2 teaspoons butter 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
2. You can add walnuts instead of almonds
Nutrition
Calories: 189kcal