Beetroot and Apple Soup

Beetroot and Apple Soup

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Fittr
Fittr
174
Calories
Kcal
2
Protein
gm
9
Fat
gm
18
Carbs
gm
cookingtraditionicon
Other
veg
Veg
recipepreparationtime
0:45

Ingredients: Beetroots 150 g, boiled and chopped Red Apple 35 g, chopped Ginger 1/4 inch, grated Garlic Chopped 1/4 tbsp Onion 1/4, chopped Olive Oil 5 g Turmeric Powder 1/8 tsp Coriander Powder 1/2 tsp Pepper Powder 1/4 tsp Salt to taste Vegetable Stock / Water 1/2 cup Mustard Seeds few Curry Leaves few Coconut Milk 20 ml Lemon Juice few drops Mixed Herbs to garnish Red Chilli Flakes to garnish Ghee 2.5 ml bread Croutons (optional) Method: 1. Heat two tablespoon oil, add ginger, garlic and onions. Fry onions till they turn light brown 2. Add turmeric powder, coriander powder and pepper powder. Saute for a minute. 3. Add chopped beetroots and apple and saute for another five minutes. 4. Add vegetable stock and salt, bring it to boil, simmer, cover with a lid and let it cook for ten minutes. 5. Once done, allow it to cool and blend in a mixer. 6. Again, take one teaspoon of oil and add mustard seeds. Let them crackle. Pour the beetroot – apple mixture, passing through a strainer. Adjust the consistency and seasonings if required. 7. Add coconut milk and bring it to boil. 8. In a small tadka pan, heat some ghee and add curry leaves. 9. Pour this tempering over the soup. Mix well 10. Transfer the soup in soup bowls or cups, squeeze some lemon juice and garnish with mixed herbs, red chilly flakes, coconut milk and bread croutons (optional). Serve hot. Credit: Lipika Dutta

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