Beetroot Soup

Soups are usually my dinner. Earlier, I didn’t take my health seriously but the lockdown has helped me analyse my priorities. I am specific about maintaining the taste of the main ingredient and the consistency when it comes to soups. This one’s a thick consistency soup with high nutritional content from beetroots that are a great source of fibre, folic acid and rich in calcium, iron and vitamins A and C.


  • 1 Tsp Oil
  • 1/2 Onion (roughly chopped)
  • 2 Garlic Cloves
  • 1 ½ Cup Beetroot (peel the skin and chop)
  • 1 Small Carrot (chopped)
  • 1/2 Tsp Salt
  • 1 ½ Cup Water
  • 1/2 Tsp Pepper Powder


Prep: 7 minutes
Cooking: 25 minutes

  1. Throughout the procedure, the gas should be on low flame.
  2. Firstly, in a pressure cooker heat oil and sauté onions and garlic for a minute. Add beetroot, carrot and salt. Sauté for another 2 minutes.
  3. Now add 1 cup of water and pressure cook for 3-4 whistles.
  4. Make sure the beetroot is cooked. Drain off the water, keep it aside and let the vegetables cool completely.
  5. Blend vegetables to a smooth puree in a mixer.
  6. Transfer the beetroot paste into a kadhai or pan.
  7. Pour the vegetable stock while cooking the puree. If required add water to adjust consistency.
  8. Finally, when the soup comes to a boil, add pepper powder and mix well.