Personally, I am not a big fan of eating beetroot raw, so I have to keep finding ways to make it delicious, because we can settle for nothing less! So I figured out one of the best ways to eat this extremely healthy root, and that is to turn it into a soup. My amazingly smart mother is always telling me to somehow, anyhow eat beet which I keep trying to avoid but after this recipe I will be happy to be eating it as much as she asks me to:) Moreover it's a very easy recipe so it's a great thing to add to the regulars on your menu. The combination of health without much hard work is my type of thing, wondering if I should have named my blog the lazy fooding;)
Carrot (1 small) (shredded)
Beetroot (1 1/2) (pealed and roughly chopped)
Ripe Tomato (1 big) (roughly chopped)
Red Onion (1 small) (roughly chopped)
Coriander (1 tsp)
Mint leaves (1 tsp)
Ginger-Garlic paste (1 tsp)
Garam masala (1/4 tsp)
Red chilli powder (1/2 tsp)
Chaat masala (1/4 tsp)
Dry oregano (optional)
Olive oil (1 tbsp)
Salt to taste
- In a pressure cooker heat 1 tbsp of olive oil, add the onion and saute for a minute.
- Add the ginger-garlic paste and and give it a nice stir and add the rest of the ingredients except the oregano.
- Mix everything and add one and half glass of water and mix again.
- Cover the lid and pressure cook on medium flame. Take 3-4 whistles and turn off the gas.
- Once done, let the soup cool for a bit and process in a food processor.
- Reheat the soup before serving. You may add some boiled macaroni to the soup when reheating to make the soup more filling. Sprinkle dried oregano before serving. Enjoy:)