Beetroot Soup
by Tarla Dalal
Added to 37 cookbooks
This recipe has been viewed 95663 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.
Method- 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.
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Nutrient values per serving
| Energy | 188 cal |
| Protein | 4.6 g |
| Carbohydrates | 11 g |
| Fiber | 1.5 g |
| Fat | 12.2 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 171.6 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 92.2 mg |
| Potassium | 100.5 mg |
| Zinc | 0.4 mg |
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6 FAVOURABLE REVIEWS
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No review of this type was found
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