Roasted Bell pepper Tomato Beetroot soup
Roasted Bell pepper Tomato Beetroot soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, roasted bell pepper tomato beetroot soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Roasted Bell pepper Tomato Beetroot soup is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Roasted Bell pepper Tomato Beetroot soup is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook roasted bell pepper tomato beetroot soup using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted Bell pepper Tomato Beetroot soup:
  1. Prepare 4 big riped tomatoes chopped
  2. Take 1 big carrot peeled and chopped
  3. Get 1 red bell pepper
  4. Prepare 1 tejpatta/bay leaf
  5. Prepare 1/4 th teaspoon black pepper powder
  6. Get 1 onion chopped
  7. Take 4 garlic cloves
  8. Prepare 1/2 small beetroot/chukander
  9. Get 1/2 inch ginger
  10. Prepare 1/2 teaspoon salt to taste
  11. Get 1 tablespoon cream

Add water and chicken stock, and bring to a boil. Heat olive oil over moderate heat. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Heat the oil over medium heat in a large, heavy soup pot and add the onion.

Instructions 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.

Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Heat the oil over medium heat in a large, heavy soup pot and add the onion. Add garlic and saute until just fragrant. Without peeling the beetroot, trim the tops and bottoms, and quarter or cut into wedges. Arrange these in a large roasting dish.

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