ReshKitchen

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

Courseentree, soups stews
Cuisineindian

Servings	Prep Time
1people	5minutes

Cook Time

10minutes

Servings	Prep Time
1people	5minutes

Cook Time

10minutes

Ingredients

1 beetroot
1 carrot
1 Celery stalk
1teaspoon finely chopped ginger
1teaspoon finely chopped garlic
1/2teaspoon salt
1/2teaspoon Black Pepper Powderadd extra if needed
1tablespoon Nutritional Yeastif you don’t have this substitute it with Corn Flour
1/2cup milk
Few Coriander Leaves
1tablespoon Pumpkin Seeds
1tablespoon Chia Seeds
1/2teaspoon Oilor butter

Instructions

In a pressure cooker heat oil and add chopped beetroot, carrot, celery, ginger garlic pieces & coriander leaves
Saute well for 2-3 minutes. Add salt, pepper powder and give it a mix
Add 1/2 cup of water and pressure cook the veggies for 2 whistles
Then transfer them to a mixie jar and grind them to a smooth paste by adding little water
Transfer the beet carrot celery mixture to a vessel
Add milk and nutritional yeast
Let it all boil together for 3-4 minutes
Adjust salt and serve the soup with nuts and seeds of your choice
You can serve this soup with a slice of bread toast as well.
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