Beetroot Soup

This gorgeous Beetroot Soup with a flavor of fresh ginger is the perfect lunch during a cold winter day. Beetroot soup is good for kids as well and in my experience, the best way to serve this to your kids is to top it with a bit of Frosties or any sugary crunchy cereals of your choice! So try this yummy and healthy beetroot soup and share your comments!

Beetroot Soup

There is nothing like soup to warm up a winter. This soup is so yummy and so delicious. I like this healthy soup because beets are good sources of Iron and Folate. They are low in calories and also high in valuable vitamins and minerals. In fact, they contain a bit of almost all the vitamins and minerals that you need. It is also considered to be one of the best Brain Foods. Although beetroots have the highest level of sugar content, you can safely eat them a few times a week.

Furthermore, I would like to give some tips. Firstly, you can also add carrots and beetroots in the ratio of 1:2.for this soup. Secondly, you can also add 1 tbsp of chopped garlic instead of ginger. Finally, serve the soup hot with some crumbled feta cheese.

You may also like Pumpkin Soup, Mushroom Soup, Broccoli Soup, Sweet Corn Chicken Soup and Chicken Talumein Soup.

Beetroot Soup 2017-11-13 04:39:26

Serves 3    This gorgeous Beetroot Soup with a flavor of fresh ginger is the perfect lunch for a cold winter day.                              Print        Prep Time   00:05        Cook Time   00:20        Total Time   00:25

Prep Time   00:05        Cook Time   00:20        Total Time   00:25         To Cook

1. 300g raw beetroots, trimmed, peeled and chopped into small chunks
2. 150g tomatoes, roughly chopped
3. 1/2 tsp peppercorns
4. salt to taste
5. 1 tsp sugar
6. 2 cups vegetable stock          To Temper
7. 1 tbsp olive oil
8. one inch fresh ginger, grated
9. 50g onion
10. 1 bayleaf          Toppings
11. 6 cubes feta cheese
12. some ginger julienne          Instructions
13. Heat a pressure cooker with olive oil over medium heat.
14. Add ginger, onion and bay leaf, stir-fry until the onion has softened.
15. Then add beetroots, tomatoes, peppercorns and salt, cook, stirring continuously for 3 mins.
16. Pour stock, close the lid and cook for one whistle or until the veggies have cooked through.
17. Remove the bay leaf and blend the soup until smooth.
18. Transfer it to the pan over low heat, add sugar, cook, stirring until heated through.
19. Finally, ladle into serving bowls and top with ginger julienne and feta cheese.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Beetroot Soup

Serves 1
Prep Time: 00:05
Cook Time: 00:20
Total Time: 00:25

Ingredients

• 300g raw beetroots
• 150g tomatoes
• 1/2 tsp peppercorns
• to taste salt
• 1 tsp sugar
• 2 cups vegetable stock
• 1 tbsp olive oil
• one inch fresh ginger
• 50g onion
• 1 bayleaf
• 6 cubes feta cheese
• some ginger julienne

Instructions

• Heat a pressure cooker with olive oil over medium heat.
• Add ginger, onion and bay leaf, stir-fry until the onion has softened.
• Then add beetroots, tomatoes, peppercorns and salt, cook, stirring continuously for 3 mins.
• Pour stock, close the lid and cook for one whistle or until the veggies have cooked through.
• Remove the bay leaf and blend the soup until smooth.
• Transfer it to the pan over low heat, add sugar, cook, stirring until heated through.
• Finally, ladle into serving bowls and top with ginger julienne and feta cheese.

By Santhi Therese
The Indian Claypot