“Beetroot simply known as Beet also, red in color and rich in potassium, magnesium, iron, vitamins, folic acid, carbohydrates, protein, antioxidants also a good source of soluble fiber. So i bring smooth and delicious creamy easy to make healthy beetroot soup.”
Take beetroot, potato, onion and garlic in a pressure cooker. Add 0.75 tsp salt, 1 tbsp ghee (or olive oil/butter) and 2 cups of water (or vegetable stock). Pressure cook at high for 1 whistle and at low for 2 more whistles. Switch off the fame and let it cool down.
Check the pressure cooker if cooled enough, open and transfer the mix in to a blender and blend to smooth puree.
Now in the same pressure cooker, strain the puree, add freshly crushed black pepper and let it boil.
When a single boil comes, switch off the flame. Cover and keep aside for 2-3 minutes.
Transfer in to serving bowls, garnish with some cream (Or greek yogurt) and serve warm.
Enjoy!
Recipe Notes
Straining of puree is important to avoid any unwanted big piece.
Do not boil the puree too much, just a boil is enough.
You may adjust the quantity of garlic, 3-4 cloves are enough for very mild taste.
You may also add a small pc of ginger while boiling.
Vegans can substitute butter with shortening or olive oil.