Dip's Diner

This soup is perfect for wintery days. When served hot, nothing else is needed to complete your meal. It is healthy and free of any thickening agents. The bright red color is not only pleasant but also irresistible.

Equipment and Utensils

Saucepan

Soup strainer

Stainless steel ladle

Mixer/Blender

Ingredients

200 grams (5-6 medium) Tomatoes cut into 4 pieces each

75 grams (1 medium) Beet Root roughly chopped

70 grams (1 Big) Carrot roughly chopped

35 grams (5-6)Cauliflower Florets

100 ml Malai (Full Fat Cream)

7-8 Black Pepper Corns

1 Bay Leaf

2 inch long Cinnamon stick

1 tablespoon Garlic finely chopped

1 tablespoon Butter + Vegetable oil

1 teaspoon Salt

½ teaspoon White Pepper Powder

800 ml Water

Directions

Put all vegetables, pepper corns, cinnamon and the bay leaf in the saucepan.

Add 800 ml of water to the saucepan.

Now keep this saucepan on medium high heat.

Check after 7-8 minutes, and turn off the heat if the vegetables are cooked.

Strain the vegetables and reserve the water for further cooking.

Now blend these boiled vegetables to get a smooth puree.

Wash and dry the saucepan.

Keep it on medium high heat, put 1 teaspoon each of oil and butter in it.

When oil is hot, add garlic to it.

Fry for 30 seconds, till garlic turns golden brown in color.

Now add vegetable puree. Also add the water obtained after straining vegetables.

Add salt and white pepper powder.

When soup is boiling, lower the flame and adjust seasoning.

Now add cream, stir and mix well for 1 minute.

Switch off the flame and soup is ready to serve.

For extra flavor add ½ teaspoon dried oregano while serving.

Preparation Time: 10 minutes

Cooking Time: 24 minutes

Number of Servings: 6

Nutritional Information

Total Calories: 497.35 Kcal

Fat: 36.155 gm

Protein: 9.41 gm

Carbohydrates: 38.82 gm

Folic acid: 31.5 ug

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