by Tarla Dalal
Added to 31 cookbooks
This recipe has been viewed 66712 times
Here is a vibrantly colored soup that is tasteful and soothing. The addition of cream gives the beetroot soup a rich mouth feel, while a dash of freshly ground pepper imparts a mild spiciness to an otherwise sweetish soup. The maida-butter-milk combo gives the soup a luscious consistency, which you will love.
- Combine the beetroot with enough water and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid.
- Peel the beetroot and chop them roughly into big cubes.
- Combine the beetroot cubes with ¾ cup of water and blend in a mixer to a smooth mixture. Strain and keep aside.
- Heat the butter in a broad non-stick pan and add the plain flour and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the milk and the beetroot mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the salt, pepper and fresh cream and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||359.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||5 mg|
|Folic Acid||4.5 mcg|
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