- In a pan, place tomatoes, onions, beetroot and garlic cloves. Add water and let it boil for 5 minutes. Cover and let it cook further for 5-10 minutes on low flame.
- Now let it cool down. Strain the water and take it in a mixie jar. Reserve the water for making the soup. Strain the blended mixture to get rid of seeds and peels. In a thick bottom pan, take the strained mixture and the boiled water and cook for 5 minutes on low flame. Add salt, sugar, Black pepper and mango powder. Switch off gas.
- In a pan, add butter and stir fry the bread pieces on a very low flame. Take them out in a dish.
- Assemble the soup by taking it in a bowl. Add some fresh cream and the croutons. Serve hot.
Tomato Beetroot Soup
#myrecipe
By Mohini Gupta
Feb, 28th
587
Servings
4 persons
Cook Time
20 minutes
Ingredients
11
- 13
Ingredients
- 4 medium tomatoes
- 1 beetroot
- 1 onion
- 2-3 garlic cloves
- to taste Salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- Pinch dry Mango powder or few drops of lemon juice
- as required Water
- 1 tablespoon Fresh cream
- Homemade croutons
- 1 slice bread cut into square pieces
- 1 tablespoon butter
