Beetroot Potato Soup

November 17, 2015 Soups  11 comments

Winter is almost here!! Its freezing now-a-days. Cold weather usually calls for deep fried goodies.. Hot hot pakodas and a sip of coffee would be totally divine!! But wait, Why am I marketing my pakoda recipes here?!?  

Rather than pakodas, my choice would be guilt-free soups. This Beetroot Potato Soup is a thick, creamy and healthy soup. Its quick and easy to make too.. Most importantly, kids would definitely get attracted by the bright & vibrant color.

 

Now to the recipe…

 

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[Preparation Time-5 mins : Cooking Time- 15 mins]

Ingredients:

  • Beetroot – 2 medium sized
  • Potato – 1 medium
  • Garlic – 4 to 5 cloves
  • Olive Oil – 1 tbsp
  • Cumin/Jeera seeds – 1 tsp
  • Salt – as needed
  • Pepper powder – as needed
  • Milk – 1/2 cup
  • Dry Mint Leaves – a pinch (optional)

 

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Method:

  • Peel and chop the potato, beetroot and garlic. Keep it ready. Heat a pan or pressure cooker with oil. Temper with cumin seeds and chopped garlic. Once the raw smell of garlic goes off, add the chopped potatoes and beetroot. Saute for a couple of mins.

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  • Add water just upto immersing level and pressure cook for 3 whistles. Once the pressure releases, drain the water and let the veggies cool. Take it in a mixer.

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  • Grind it into a smooth puree. U can use the strained water or even extra water. Now in the same pressure cooker add water and the pureed beetroot/potato mix. Add salt and pepper powder. Let it come to a boil. Finally add the milk and let it boil for a minute. Switch off the flame.

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Thats it!! Beetroot Potato Soup is ready. Serve hot!!

I just garnished with some dry mint leaves.

 

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Tips:

  1. No corn flour or maida is needed to thicken this Beetroot Potato Soup. Potato would do all the magic.
  2. This soup would be little thicker than the other soups. So add water according to the consistency required.
  3. U can skip the dry mint leaves that I have used and substitute with fresh mint/coriander leaves.
  4. U can add one chopped onion along with the garlic for a different flavour.
  5. U can use butter instead of olive oil too.

 

11 comments to Beetroot Potato Soup

  • veena  says:

    healthy and comforting soup

  • Sathya @Mykitchenodyssey  says:

    Wow !! never thought of adding potatoes to beetroots ..Must be thick and creamy ..

  • Anu-My Ginger Garlic Kitchen  says:

    What a healthy and lavish looking soup. YUM!

  • Traditionallymodernfood  says:

    Look at this appetizing color..lovely dear..looks yum

  • marudhuskitchen  says:

    lovely colour..yummsome

  • Nalini Somayaji  says:

    perfect beetroot potato soup for this cold weather…inviting pics ….

  • kushi  says:

    Lovely color and healthy soup dear !

  • Shobha  says:

    Healthy & colourful soup……………lovely presentation.

  • Kanak Hagjer  says:

    That’s a gorgeous-looking soup. I like the idea of using potato as a thickener. Got to try this out.

  • Sowmya  says:

    The red couloured beets are unbeatable. Looks super creamy and yum!

  • Hema  says:

    Healthy and delicious soup, perfect for the weather..

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