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Tomato,beetroot,carrot soup
Tomato,beetroot,carrot soup

Before you jump to Tomato,beetroot,carrot soup recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Eating Apples Is Good.

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You have always been told to be certain that you are eating your fruits and vegetables so you get your vitamins, but apples have been at the top of the list. You will see that the vitamins and minerals that you will find in apples can be very beneficial for your health.. Apples contain, manganese, phosphorus and calcium and all tend to be great for your health, but there are also many more healthy minerals in apples. And you’ll also discover vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.

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We hope you got benefit from reading it, now let’s go back to tomato,beetroot,carrot soup recipe. You can have tomato,beetroot,carrot soup using 18 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Tomato,beetroot,carrot soup:
  1. Use 1 medium Beetroot peeled and Diced
  2. Provide 2 medium tomatoes
  3. Get 2 large Carrot Peeled and Sliced
  4. Get 1 medium Onion Peeled and diced
  5. You need 1/2 inch Ginger piece
  6. Use 3 Garlic Cloves
  7. Prepare As per taste Sea Salt
  8. Provide 1 medium green chilli, sliced
  9. Get 6-8 black Pepper (whole)
  10. Take 2 tbsp Coriander leaves
  11. You need 1 /2 tsp Butter
  12. Take 500 ml Water
  13. Get 1/4 Cup Fresh Cream
  14. Use 1/2 tsp Black pepper powder
  15. Prepare For garnishing-
  16. Prepare Handful coriander leaves (optional)
  17. Provide 1 Beetroot
  18. Take 2 tbsp Carrots
Steps to make Tomato,beetroot,carrot soup:
  1. In pressure cooker on medium heat, add beetroot tomato, carrots, black pepper (whole), garlic, ginger, onions, and salt.
  2. Add water and close the lid and cook for 4-5 whistles.
  3. Remove from heat and wait for the pressure to come down on it's own.
  4. Blend the cooked veggies in the help of mixie blander until puree. Strain it through a metal sieve.
  5. Heat butter in a pan, and add black pepper. Add vegetable puree and let it boil until it’s thick in consistency.
  6. Serve in a soup bowl and garnish with some fresh cream and add black pepper powder and decorate with some carrots and beetroot slices (optional).

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