Beetroot Soup
by Tarla Dalal
Added to 37 cookbooks
This recipe has been viewed 94677 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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