Beetroot Carrot Celery Soup | Carrot Beetroot Soup | Healthy Soup Recipes | Celery Recipes

Carrot & Beetroot are the most common veggies that I use in my day to day cooking. However I came to know of Celery after I moved to UK 🙂 Once in a while I pick up veggies,fruits or greens which I have never eaten or cooked with them before. One day I picked a pack of Celery from the market & made a bowl full of SouthIndian style koottu with it 😬 The smell was sooo strong that me & S couldn’t even finish 1/4th of the bowl.Then I stopped buying it for a while.One of my best friends in UK she used to visit me regularly post delivery. Since I was alone managing my daughter she used to bring Soups, Dosai batter and sometimes healthy snacks with her.This Carrot Beet Soup is her recipe and have been preparing this soup very often ever since. Only thing I skipped is adding Corn starch and instead added nutritional yeast this time. Though husband is still not a fan of Celery’s smell I include them in my diet once in a while in the form of juices or soups.

My Day 4 Dinner Bowl :

Carrot Beet Celery soup and pan fried Red Kidney Bean falafels .Had stored these falafels that I had prepared earlier in freezer. Thawed them to room temperature, then I pan fried in oil for nearly 20 minutes.Turned sides inbetween while cooking. We loved the Pan fried version too.

I topped the soup with some Pumpkin seeds & Chia seeds. Managed to finish off my dinner well before 8pm 🙂 The following measurement serves one big bowl of soup that is sufficient for one person. Kindly increase quantity if you are making for more than one.

Print Recipe

Carrot Beetroot Soup

Hearty bowl of soup that can be prepared within 15 minutes. Carrot, Beetroot and Celery are all loaded with nutrients and this soup is a great way to include veggies in our diet

Course

entree, soups stews

Cuisine

indian

Prep Time

5 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 1 beetroot
• 1 carrot
• 1 Celery stalk
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon Black Pepper Powder add extra if needed
• 1 tablespoon Nutritional Yeast if you don't have this substitute it with Corn Flour
• 1/2 cup milk
• Few Coriander Leaves
• 1 tablespoon Pumpkin Seeds
• 1 tablespoon Chia Seeds
• 1/2 teaspoon Oil or butter

Course entree, soups stews Cuisine indian Prep Time 5 minutes Cook Time 10 minutes Servings people Ingredients 1 beetroot 1 carrot 1 Celery stalk 1 teaspoon finely chopped ginger 1 teaspoon finely chopped garlic 1/2 teaspoon salt 1/2 teaspoon Black Pepper Powder add extra if needed 1 tablespoon Nutritional Yeast if you don't have this substitute it with Corn Flour 1/2 cup milk Few Coriander Leaves 1 tablespoon Pumpkin Seeds 1 tablespoon Chia Seeds 1/2 teaspoon Oil or butter

Instructions

1. In a pressure cooker heat oil and add chopped beetroot, carrot, celery, ginger garlic pieces & coriander leaves
2. Saute well for 2-3 minutes. Add salt, pepper powder and give it a mix

   
3. Add 1/2 cup of water and pressure cook the veggies for 2 whistles
4. Then transfer them to a mixie jar and grind them to a smooth paste by adding little water

   
5. Transfer the beet carrot celery mixture to a vessel
6. Add milk and nutritional yeast
7. Let it all boil together for 3-4 minutes
8. Adjust salt and serve the soup with nuts and seeds of your choice

   
9. You can serve this soup with a slice of bread toast as well.
10. Would love to hear your feedback 🙂 If you prepare this soup recipe do comment here or DM/tag me in your Soup pics in instagram.

    

Recipe Notes

1. If you don't have Celery stalk you can skip it and prepare the soup with Beets & Carrots

2. You can add Mint leaves too

3. If you don't have nuts and seeds you can top this with toasted or deep bread cubes

4. If you have fresh cream you can drizzle a spoon of it before serving. Since I prepared it for dinner I thought of keep it a low cal version

5. As always Vegans can use Oat or Nut milk instead of regular milk