Easiest Way to Prepare Yummy Beetroot soup with Mexican salad

Beetroot soup with Mexican salad. Tomato & Beetroot Soup is a comforting and easy dish to make on cold rainy days. This recipe uses no cornflour or heavy cream, relying on the Serve Tomato & Beetroot Soup along with Cheese Garlic Bread and Chickpea Orange Salad with Sun Dried Tomatoes for a light weeknight dinner. Soup is a great way to fill up on healthy nutritious calories and cut out the carbs that are actually the culprits behind most weight issues.

Beetroot soup with Mexican salad The addition of cream gives the beetroot soup a rich mouth feel, while a dash of freshly ground pepper imparts a mild spiciness to an otherwise sweetish soup. The maida-butter-milk combo gives the soup a luscious consistency, which. This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. You can cook Beetroot soup with Mexican salad using 23 ingredients and 8 steps. Here is how you cook it.

Ingredients of Beetroot soup with Mexican salad

  1. You need of For salad.
  2. Prepare 2 of chopped potatoes.
  3. Prepare 1 of chopped carrot.
  4. It’s 1 of chopped capsicum.
  5. Prepare 1 cup of chopped cabbage.
  6. Prepare 1/2 cup of green peas.
  7. It’s 1/2 cup of sweet corn.
  8. It’s 2-3 tbsp of mayonnaise.
  9. It’s 1 tsp of black pepper powder.
  10. It’s Pinch of chaat masala.
  11. Prepare to taste of Salt.
  12. It’s 1/2 cup of chopped onion.
  13. It’s 1 of chopped cucumber.
  14. Prepare of For soup.
  15. Prepare 1 1/2 cup of chopped beetroot.
  16. It’s 1 of chopped onion.
  17. Prepare 3-4 of garlic cloves.
  18. Prepare 1/2 cup of chopped carrots.
  19. It’s 1 of chopped tomatoes.
  20. Prepare 1 tbsp of oil.
  21. It’s 1 tsp of black pepper powder.
  22. You need to taste of Salt.
  23. Prepare 2 glass of water.
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The result is an ultra-flavorful soup your family will love! Beetroot and orange soup with saffron yoghurt. This recipe isn't in the book, but it does remind me of the flavours of home. Kohlrabi, beetroot and celery leaf salad.

Beetroot soup with Mexican salad instructions

  1. For salad…cut all the vegetables in small pieces..In a pan add 2 glass of water and salt into it… Boil the water….
  2. In a boiled water…add vegetables one by one & half boiled vegetables….
  3. Now in big bowl add all the vegetables… Now add onion & cucumber…mix all well..now add mayonnaise, salt, black pepper & chaat masala & mix all well….
  4. For soup.. chopped beetroot, onion & carrots in small pieces.. now in a pressure cooker heat oil & now add garlic cloves & Onion, saute for 2 minutes…
  5. Now add salt & beetroot, carrots & tomato mix all together… Now add water in it.,. Cover the lid & cook it until 4 whistles…
  6. After it done..cool it for 5 minutes…now drain all the water in pan…& Now in a mixture jar.. add boiled soup mixter…& Blend until it's smooth…
  7. Now mixture remove in a pan & extra soup water, mix both in a pan…& Turn the gas on…now add salt & black pepper in soup & cook it for 3-4 minutes….
  8. Now it's ready to serve… enjoy!!.

A great standalone salad that also goes very well with oily fish such as mackerel or salmon. Beetroot soup is not only a fabulous colour but delicious too. Add salty feta to the top or try adding a glug of vodka for the classic Borscht experience. Beetroot salad is a wonderful dish whether it's summer or winter. Here it takes on a Moroccan twist, and is nutritious with so many good ingredients.

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