Recipe of Beetroot-Tomato soup


Beetroot and tomato are nutritious items for our health and go well together for making a bowl of soup. This article provides an easy recipe for Beetroot-Tomato soup which is a delicious item to be relished before dinner.

Introduction

Winter is the ideal time for soups and other hot drinks. Vegetable soups are very common in our houses. A cup of hot soup in the winter evenings is very refreshing and mood changing. This article describes a hot soup prepared with beetroot and tomato.
Beetroot and tomato are having many health benefits and the soup prepared using these two items are very nourishing and healthy. It can be prepared in about half an hour time.

Beetroot benefits

Beetroot is a good source of essential nutrients and contains a good amount of fibre. It has good quantities of vitamin C, folate (vitamin B9), manganese, potassium, and iron. Beetroot helps in improved blood flow in the body, lowers blood pressure, and increases exercise performance. Further, good quantities of nitrates are present in the beetroots and it is helpful in blood pressure control. Beetroots also have an antioxidant known as alpha-lipoic acid which is useful in lowering glucose levels and increases insulin sensitivity.

Tomato benefits

Tomatoes are also a healthy food item and are a good source of fibre, vitamin C, lycopene and beta-carotene which all are good for our health in one way or other. Medical studies suggest that taking tomatoes regularly in our diet is a good measure.

Ingredients

The quantity of items shown below is sufficient for making 3 bowls of finished soup.
  • Beetroot - 3 Nos. medium size.

  • Tomato - 6 Nos.

  • Onion - 1 No.

  • Garlic - 3 cloves.

  • Cinnamon - 1/2 inch stick.

  • Cloves - 2 Nos.

  • Ginger - 1/2 inch piece.

  • Cardamom - 4 Nos.

  • Cooking oil - 1 tea spoon.

  • White butter - 2 tbsp.

  • Kasoori Methi - 1/2 tsp.

  • Black pepper powder - 1/2 tsp.

  • Tomato sauce - 1 tbsp.

  • Water - 6 cups.

  • Green coriander leaves - 1 cup.

  • Cream - little for decoration.

  • Mint leaves - a few for decoration.

  • Salt - as per taste.

Preparation

Wash beetroots and tomatoes thoroughly and drain them. Peel the beetroots and cut in small pieces. Cut tomatoes also in small pieces. Chop the onion, garlic, green coriander and ginger finely.

Method

Keep the beetroot pieces, tomato pieces, and chopped onion, garlic, ginger, and green coriander leaves in a pressure cooker and add a cup of water. Now cook after getting pressure for 8 -10 minutes. Cooldown and using a hand grinder make a paste. Keep this in a pan.

Keep the pan over medium heat and pour cooking oil and butter in it. When it heats up add cinnamon, cloves, cardamom, black pepper powder, and kasoori methi. Sprinkle salt as per taste. Now keep the heat low and sauté it for 1-2 minutes. Add the pulp of beetroot and tomato to it. Now add 6 cups of water to it. Stir thoroughly and let it come to boil. Remove it from the stove and keep aside. Add tomato sauce and stir well.

Serving

Before serving, the soup is again to be heated before pouring in the bowls. Decorate with a few lines of cream and mint leaves.

Conclusion

Beetroot-Tomato soup is an ideal hot drink in the winter evenings. Though everyone in the family may relish soups, children especially like garlic bread or plain bread much with soup.


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