Steps to Prepare Ultimate 20 Minute Beetroot Tomato Soup
Hey everyone, it's John, welcome to my recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week 20 Minute Beetroot Tomato Soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from 20 Minute Beetroot Tomato Soup, 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 20 Minute Beetroot Tomato Soup 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 20 Minute Beetroot Tomato Soup is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook 20 Minute Beetroot Tomato Soup estimated approx 20 mins.
To get started with this particular recipe, we have to prepare a few components. You can have 20 Minute Beetroot Tomato Soup using 6 ingredients and 8 steps. Here is how you cook that.
I love Beets and am forever looking for ways to incorporate them in various forms in my cooking. ❤️
Made this quick soup for my husband a couple of weeks back. It's quick, easy, nutritious and delicious! Do give it a try if you are looking for soup recipes to make this winter.
Ingredients and spices that need to be Make ready to make 20 Minute Beetroot Tomato Soup:
- 2 Tomatoes
- 2 Beetroot
- 1/4 tsp Pepper Powder
- 1 pinch Sugar
- Salt to taste
- 1 tsp Lemon Juice, freshly squeezed
Instructions to make 20 Minute Beetroot Tomato Soup
- Wash the tomatoes and the beetroot. Pressure Cook for 10 mins adding 2 cups of water.
- When the pressure comes off, drain the water, reserve it for later use.
- Allow the veggies to cool a little, unpeel carefully.
- 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.
- 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.
- Add pepper powder, sugar and salt to taste, simmer for 3-4 mins. Take off heat.
- Add a dash of lemon juice.
- Serve hot, topped with crunchy bread croutons.
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