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Before you jump to Tomato and carrot beetroot soup recipe, you may want to read this short interesting healthy tips about Apples Can Have Enormous Benefits For Your Health.
Everyone has heard the phrase “an apple a day will keep the doctor away”, but the question is, is this really a true statement. Many men and women have lived with this viewpoint for many years, and they also pass this on to their children. This specific thought can be identified in country’s all around the world and men and women follow it as gospel with out ever finding out why they should eat an apple a day. In the following paragraphs we are going to be taking a look at apples to see if they really are a food that will help to keep you healthy.
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In conclusion, I guess an apple a day really can keep the doctor away and now you understand why. In the following paragraphs we just covered some of the benefits of eating an apple a day. In the event you look and ask around, you will come to see that the benefits can seem to be limitless. So do yourself a favor and purchase some apples the next time you go to the store. These apples could end up helping you to live a longer and healthier life.
We hope you got benefit from reading it, now let’s go back to tomato and carrot beetroot soup recipe. You can cook tomato and carrot beetroot soup using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tomato and carrot beetroot soup:
- Use 2 chopped onions
- Provide 2 chopped carrots
- Use 2 bay leaves
- Use 1/2 peeled chopped beetroot
- Prepare 4 chopped tomatoes
- Take 7 finely chopped garlic
- Provide 2 chopped celery
- Prepare 1/2 cup milk
- Provide To taste salt
- Provide 1 teaspoon fresh black pepper powder
- Take 1/2 teaspoon black pepper
- Provide As needed water
- Use As needed butter
- Provide 1/2 boiled and mashed potato for thickening the soup
- Prepare As needed corn flour
Steps to make Tomato and carrot beetroot soup:
- Wash and cut vegetables and keep aside, next add half tablespoon oil in the heated pan after boiling the oil put bay leaves onions and next add garlic and saute for a minute,
- Next add celery pieces, add black pepper and add chopped carrots, beetroot, tomatoes and add needed salt and saute until the veggie is smooth and soft, now put boiled water mix well put lid to the pan and cook for about fifteen to twenty minutes in low heat,
- Now strain the gravy and separate it one is soft veggies and other side veg stock, remove the bay leaves then blend the veggies in the blender until the veggies are pureed
- Now put another pan put butter in the heated pan add pureed veggies add black pepper powder, mashed potato mix well add vegetable stock with (cornflour with cold water mix) to the pan mix it well and heat for few minutes add hot rich milk and give another mix.
- Last of all if you want creamy soup strain it again.
- Serve hot with bread toasts.
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