Beetroot Potato Soup-Easy Beetroot Soup Recipe (Indian)

This is a very healthy, tasty and easy beetroot soup. It has a lovely color and is creamy and slightly thick due to the addition of potatoes. Even those who are not fond of beetroots will love this delicious soup. This soup is very simple to prepare. Today let us learn how to make beetroot soup (Indian style) following our easy recipe.

Beetroot Potato Soup

Prep Time : 5 mins

Cook Time : 15 mins
Serves: 2
Recipe Category: Soup
Recipe Cuisine: Indian
Author:Padhu Sankar

Ingredients needed

   Beetroot – 2 medium size
   Potato – 1 medium size
   Onion – 1 finely chopped
   Garlic -2 cloves finely chopped
   Oil or butter -1 tsp
   Salt to taste
   Pepper Powder to taste

For garnishing

Fresh cream – 1 tbsp (optional)
Basil or mint leaves – 2-3

Preparation

Wash, peel and chop potato and beetroots.

Cook beetroots and potatoes in a pan with just enough water until soft or you can pressure cook beetroots and potatoes together for 3 whistles. Leave it to cool. If there is excess water, you can strain and use that water for preparing the soup.

Method

Heat oil in a pan, add chopped onions, garlic and saute until onions turn transparent.

Now grind the onions and garlic along with cooked beetroot and potato to a smooth paste. Strain using a soup strainer.

Heat 1 1/2 cups of water or vegetable stock and add the puree. Mix well and bring it to boil.

Add salt and pepper powder to taste.

Garnish with cream, mint leaves and serve hot.

Note – If you want a low calorie soup, you can skip adding cream.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Kheer recipes-Payasam Varieties

Quinoa Mushroom Stuffed Bell Pepper Recipe-Stuffed Peppers with Quinoa

Ribbon Pakoda-Ribbon Murukku Recipe-Diwali Snack Recipes

Peerkangai Chutney for Idli-Dosa-Ridge Gourd Chutney Recipe