Caught Cold during monsoon”!!
If would have been my mom, she would have made a comforting soup to keep myself warm and cozy.
Soup is a quick hot meal that offers many health benefits. One can create new variations of favorite recipes, since soup lends itself to experimentation. In addition to this , having soup has an extra benefit from a weight and fluid retention perspective. The recipe of soup which I’m sharing is made from carrots and beetroot. It has a beautiful red colour and is a fast and easy to make recipe. The name of soup is Carrot and beetroot soup. Carrots are an excellent source of vitamin A and C, calcium and iron. They also contain vitamins K and E, fiber and zinc. Beets are unique source of phytonutrients that provide antioxidant, anti inflammatory and detoxification support. The beets are also your liver’s best friend especially in those moments when you are stressed.
Before I tell you the recipe I would recommend you to add garlic and Ginger to the soup, you will simply jazz up the sweet deep flavour. And yes you will lick the last bit of soup. For a creamy texture you can add almond milk to it. I have added shredded cheese to garnish it.
Beetroot – 2 ( peeled and chopped)
Carrot – 1 big peeled and chopped
Tomato -1 small ( for tanginess)
Onion – 1 finely chopped
Garlic – 4 to 5 cloves
Ginger – 1 inch piece
Green chilli (optional)
Salt to taste
Black pepper powder
Oil – 1 tbsp
Heat oil in pressure cooker, add garlic, onions, ginger n green chilies. Saute for a while ,till the rawness is gone. Add tomato, carrots and beetroot. Mix everything and add two and half glass of water, cover the lid and allow it to whistle. After 4 to 5 whistles turn off the stove , allow it to cool down. Blend it with hand blender, strain it. Bring it to boil, add cornstarch to thicken the soup. Lastly add salt. Serve hot in a soup bowl, Garnish with shredded cheese and cilantro. Sprinkle black pepper powder.