VegetarianVegetarian Soups

Beetroot Soup

by Sunitha Fernandez
written by Sunitha Fernandez
Beetroot with other ingredients - Beetroot Soup
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Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • Beetroot(grated) - 250 g
  • Red lentils(Parippu) - 2 tbsp
  • Bay leaf(Karuga ella) - 1 no
  • Cardamom(Elakka) - 1 no
  • Cinnamon stick(Karugapatta) - 1 inch
  • Onion(finely chopped) - 1 no
  • Sugar - 1 tsp
  • Black pepper - 1/4 tsp
  • Milk - 1 cup
  • Water(As reqd) -
  • Cheese(grated) - 1 cup
  • Ghee - 1 tbsp
  • Salt - 1 tsp
Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • Beetroot(grated) - 250 g
  • Red lentils(Parippu) - 2 tbsp
  • Bay leaf(Karuga ella) - 1 no
  • Cardamom(Elakka) - 1 no
  • Cinnamon stick(Karugapatta) - 1 inch
  • Onion(finely chopped) - 1 no
  • Sugar - 1 tsp
  • Black pepper - 1/4 tsp
  • Milk - 1 cup
  • Water(As reqd) -
  • Cheese(grated) - 1 cup
  • Ghee - 1 tbsp
  • Salt - 1 tsp
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For preparing beetroot soup, soak the lentils in water for 3 hours.
  2. Heat ghee in a pressure cooker and add bay leaf, cinnamon stick and cardamom.
  3. Toss in the onions and sautT well.
  4. Add lentil, beetroots, salt, sugar and black pepper.
  5. Add milk and water. Cover it with the lid and allow it to cook for 1 whistle.
  6. Open the lid and then allow it simmer for 10 minutes.
  7. Remove it from the pressure cooker and allow it to cool.
  8. Blend it, strain it and boil it again.
  9. Garnish with grated cheese.
  10. Beetroot soup is ready. Serve immediately.
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Sunitha Fernandez

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