Steps to Prepare Super Quick Homemade Tomato beetroot soup without cornflour
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Ultimate Tomato beetroot soup without cornflour. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tomato beetroot soup without cornflour, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tomato beetroot soup without cornflour delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tomato beetroot soup without cornflour is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tomato beetroot soup without cornflour estimated approx 25 minutes.
To begin with this recipe, we must first prepare a few ingredients. You can have Tomato beetroot soup without cornflour using 9 ingredients and 5 steps. Here is how you cook that.
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Have made this thick tomato soup without using cornflour. Have added a chopped potato while boiling the tomatoes and chopped beetroot for thickening. Beetroot gives a beautiful red colour to the soup.
Ingredients and spices that need to be Get to make Tomato beetroot soup without cornflour:
- 5-6 medium sized tomatoes chopped
- 1 small sized beetroot chopped
- 1 small potato chopped
- 1 cup water
- 3 bread cut into pieces
- as required bread croutons
- to taste Salt
- 2 tsp freshly ground black pepper powder
- 2 tsp roasted cumin seeds powder
Instructions to make Tomato beetroot soup without cornflour
- In a pressure pan add the chopped tomatoes, beetroot, potato and water to it. Now close the lid and pressure cook it for three whistles. Let the pressure release then open the lid.
- While the contents of the pressure pan cool a bit, cut the bread pieces and fry them till golden brown. Keep them aside. The bread croutons are ready!
- Now using the hand blender puree the contents.
- Add salt, black pepper powder and cumin seeds powder to it. Boil it for 5-7 minutes.
- Serve the ready tomato beetroot soup with bread croutons or without it, the way you like it.
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