Preparation Time : 10  mins | Cooking Time : 25 Mins | Serves: 3-4

   Beetroot  Chopped  3/4 cup or 1 small beetroot    Garlic pods    4    Onion   1    Butter or Olive oil   3 tsp    Fresh cream 1-2 tblsp    Pepper powder   as needed    Salt   to taste    Bay leaf    1    Yellow moong dal  1 tblsp         Â

Beetroot soup - 1

Method:

  • Peel the skin of the beetroot and chop them roughly. I just chopped them finely.
  • Take out the skin of the garlic and chop the onions roughly.
  • In a pressure cooker, add butter or oil. I used butter. I did in the pan first and then transferred to cooker. As the beetrot was dark in side the cooker i couldn’t capture it well, so i did thsi only for pictures. You can do the entire cooking in pressure cooker itself.
  • Add the bay leaf, onions and garlic.
beetroot soup - 2
  • Add the chopped beetroot to this after onions turns nice brown colour. Saute for 5 minutes on high heat stirring continuously. Lower the flame and add the moong dal.
beetroot soup 2 - 3
  • Add 2 cups of a water and pressure cook till 3 whistles.
beetroot soup 3 - 4
  • The beetroot must have cooked and will be soft now.
beetroot soup 4 - 5
  • Allow this to cool. Take out he water , reserve this to add it to the soup later. Discard the bay leaf.
  • Grind the rest of the chunks.
beetroot soup 5 - 6
  • Add the beetroot puree and the cooked water to this.
beetroot soup 6 - 7
  • Add 1 more cup of water to adjust the consistency.Let this boil for 5-7 minutes in a medium flame.
beetroot soup 7 - 8
  • Add the salt and pepper powder.Switch it off and add the fresh cream.
  • Mix well.
beetroot soup 8 - 9
  • Serve the soup hot.
beetroot soup - 10
  1. Instead of fresh cream you can add full cream milk too.
  2. If adding milk add when you are grinding the beetroot chunks. Add 1/4 cup of milk.
  3. You can add coriander stem while cooking, will give a nice flavor.
  4. Yellow moong dal is added to get thickness to the soup.