It is a wholesome, vegetarian and gluten free soup that reminds me of my childhood days during the rainy season in northern India. My mum used to make it often to help us combat sniffles and clogged heads. It has a clean and naturally thick body, which doesn’t require additives like cream or flour.
Prep Time: 10 Mins
Cooking Time: 20 mins
Recipe Level: Easy
Spice Level: Medium
Serves: 2 People
Shelf Life: Eat warm
Serving Suggestion: With toasted bread or khubz
A pressure cooker, electric blender, sieve and wooden spoon.
- Beetroot peeled – 2 medium
- Tomato cored whole – 3 medium
- Carrot peeled – 1 large
- Sea salt to taste (I used Himalayan sea salt)
- Chili peppers, sliced – 1 medium
- Butter – a blob
- Water – 500ml
- Whole pepper – 2
- Cinnamon stick – 1 small
- Bay leaf – 1
- Cloves – 3
- Pepper powder to season
- Bread croutons
- In the pre-heated pressure cooker, without the lid on medium heat – add half a blob of butter and sauté the whole spices till it releases its fragrance . Then add the beets, tomato, carrots and salt. Add water and close the lid.
- Lock the pressure cooker and cook for 2-3 whistles.
- Remove from heat and wait for the pressure to come down on it’s own. It would take about 10 minutes.
- Remove the bay leaf and cinnamon stick. Blend the cooked veggies and cloves and peppers until puree. Strain it through a metal sieve.
- Heat a pan. Add butter and the vegetable puree and let it boil until it’s thick in consistency.
- Garnish with croutons. I have used cookie cutters to cut heart shaped croutons before toasting them on the pan.
- The beetroot and the carrots make the soup milder tasting that works well for kids palates; if you like more tangier, then add more tomatoes.