Tomato Beetroot Soup

Soup is a perfect option to stay warm during chilly winters and is healthiest too. Soup helps us to add vegetables in our daily diet, which are vital for health. My family does not like beet root so I add it in soup and try to include in our daily diet.


3-4 big Tomatoes
1 big Beetroot
2 cloves of Garlic
2 tsp Butter
¼ tsp of Garam Masala powder (optional)
1/8 tsp of Sea Salt
1/8 tsp black pepper powder
1 tsp Sugar
Salt to taste
2 tbsp Chopped Coriander


Wash and cut the tomatoes. Wash, peel and cut the beetroot. In a pressure cooker, add tomato, beetroot and 1 cup water. Boil until 3-4 whistles and once pressure cooker cools down, blend boiled tomatoes-beetroot in a blender. Push this through a sieve and then put liquid in a thick bottom pan, add garam masala powder, sea salt, black pepper powder and salt. Boil this for at least 10-15 minutes on low to medium heat and then add sugar. At this stage little water can be added to get the desired consistency.

In a small pan, heat butter and add finely chopped garlic. Saute for 30 seconds on medium flame and add this to tomato-beetroot mixture. Boil again for 2-3 minutes, the soup is ready but if preference is thick soup, boil it for some more time. Garnish (optional) with a tsp of fresh cream or coriander leaf and serve it hot.


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