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
Stainless steel ladle
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
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
Total Calories: 497.35 Kcal
Fat: 36.155 gm
Protein: 9.41 gm
Carbohydrates: 38.82 gm
Folic acid: 31.5 ug