20 Minute Beetroot Tomato Soup
20 Minute Beetroot Tomato Soup

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, 20 minute beetroot tomato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

This soup is the best way to get many health benifits together and its a tastiest way to consume beets.you should have this soup once in a week. Tomato & Beetroot Soup is a comforting and easy dish to make on cold rainy days. This recipe uses no cornflour or heavy cream, relying on the goodness of vegetables alone to provide all the goodness, flavour and body to the soup. This is ideal for this season when the sniffles attack and you crave.

20 Minute Beetroot Tomato Soup is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. 20 Minute Beetroot Tomato Soup is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have 20 minute beetroot tomato soup using 6 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make 20 Minute Beetroot Tomato Soup:
  1. Get 2 Tomatoes
  2. Take 2 Beetroot
  3. Take 1/4 tsp Pepper Powder
  4. Make ready 1 pinch Sugar
  5. Get Salt to taste
  6. Prepare 1 tsp Lemon Juice, freshly squeezed

It's flavored with basil, garlic and Parmesan. This Creamy Tomato Soup has been on repeat here, because it's easy and quick enough to whip up for any meal, even with the kids running circles. Mmmm, the weather has finally cooled off for fall in Kansas City this week, which means that I am ready for soups, soups and more soups. ♥. Rasam made with the juice of beets and tomatoes along with garlic and spices.

Steps to make 20 Minute Beetroot Tomato Soup:
  1. Wash the tomatoes and the beetroot. Pressure Cook for 10 mins adding 2 cups of water.
  2. When the pressure comes off, drain the water, reserve it for later use.
  3. Allow the veggies to cool a little, unpeel carefully.
  4. Roughly chop, add to a mixer jar, blend (adding a little of the reserved water) into a smooth paste. At times, I like to leave some chunky pieces of beets in the soup instead of blending them, however that's totally up to you.
  5. Add this ready puree to a cooking pan with the rest of the reserved water from pressure cooking. Add more water as required, bring to a boil.
  6. Add pepper powder, sugar and salt to taste, simmer for 3-4 mins. Take off heat.
  7. Add a dash of lemon juice.
  8. Serve hot, topped with crunchy bread croutons.

Mmmm, the weather has finally cooled off for fall in Kansas City this week, which means that I am ready for soups, soups and more soups. ♥. Rasam made with the juice of beets and tomatoes along with garlic and spices. This can also be served as a soup. This recipe is a straight winner. I like to strain the rasam and serve it as a soup.

So that’s going to wrap this up with this special food 20 minute beetroot tomato soup recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!