Beetroot Tomato Soup
This beetroot tomato soup is very warming, vibrant, and hearty. It is oil free, butter free, and gluten free as well. It is made with beets, tomatoes, and coconut milk.
Ingredients
- 2 medium Beetroot peeled and chopped
- 2 large Tomatoes cut into halves
- 1 medium Onion cut into 8 pieces
- 1/2 inch Ginger chop into 4 pieces
- 2 cloves Garlic
- 1/8 tsp Red chili powder
- 1/4 tsp Cumin Powder/Jeera powder
- 1/4 tsp Black pepper powder
- 1 cup Vegetable stock
- 1/2 cup Coconut milk
- 1/4 tsp Salt
Instructions
- In a pressure cooker, add peeled and chopped beets, tomatoes, onion, ginger, and garlic. You can cook whole beets in a separate container as well and remove the peels later. Cook them for 3 whistles.
- Once cooled down, discard the peels of tomatoes. In a grinder, blend the veggies to the smooth consistency adding vegetable stock, red chili powder, and cumin powder.
- In a pot, add the blended veggies, salt, and pepper and cook on a medium heat for about 4-5 minutes.
- Mix some coconut milk and lower the heat and cook for about 4-5 minutes.
- Taste the seasoning and consistency of the soup. You may add some more vegetable stock if you like. Adjust the seasoning as per taste. Serve hot with some bread.
Notes
- Cook the beetroot separately into boiling water for about 30 minutes and remove the skin and cook the rest of the ingredients in the pan adding ½ tsp of oil.
- You can use 8 oz of readymade cooked beets or canned beets in the recipe for making the soup quickly.
- Instead of coconut milk, add regular milk or heavy cream in the recipe as well.
- Skip adding vegetable stock , simply add water in the recipe.