Recipes easy to make Roasted Bell pepper Tomato Beetroot soup

Recipes easy to make Roasted Bell pepper Tomato Beetroot soup

The ingredients for making Recipes easy to make Roasted Bell pepper Tomato Beetroot soup

  1. 4 big riped tomatoes chopped
  2. 1 big carrot peeled and chopped
  3. 1 red bell pepper
  4. 1 tejpatta/bay leaf
  5. 1/4 th teaspoon black pepper powder
  6. 1 onion chopped
  7. 4 garlic cloves
  8. 1/2 small beetroot/chukander
  9. 1/2 inch ginger
  10. 1/2 teaspoon salt to taste
  11. 1 tablespoon cream

Step-step making Recipes easy to make Roasted Bell pepper Tomato Beetroot soup

  1. Wash the bell pepper, prick it and hold with a fork and roast on medium flame for 3-4 minutes turning frequently until it gets roasted from all sides, do not charr.

  2. Now chop the bell pepper and combine with the tomatoes and 2 cups of water.

  3. Add the bayleaf, carrots, onion, beetroot, ginger, garlic and cook on a medium flame for 8 to 10 minutes, in a pressure cooker.

  4. Remove the bayleaf and discard it and allow the mixture to cool completely.

  5. Blend in a mixer to a smooth purée and strain the purée in a deep bowl.

  6. Add salt and black pepper powder mix well and cook for 2-3 minutes and bring to a boil.
    It is ready to serve

  7. Switch off the flame, garnish with a drizzle of cream and coriander leaves and serve hot.

    Roasted Bell pepper Tomato Beetroot soup recipe step 7 photo