Beetroot. Spinach. Carrot. Tomato Soup  

Soups are winter bliss. They give you warm soothing feeling in this weather. Best part they are easy to make and you can get nutrients from several winter veggies. Presenting one more soup for all of you which has goodness of  Beetroot. Spinach. Carrot. Tomato.  The soup has no butter and no other binding agent. It has basic seasoning of pepper, salt, chilli flakes, cinnamon powder. I personally love ghee jeera tadka in my soup you can add the olive oil as well. Garnished with roasted sesame seeds and mint leaves. 


Ingredients: 
Servings: 3 people, Cooking time: 30 mins 
  • 1 Beetroot
  • 2 small size Tomatoes
  • 1 Carrot 
  • 7-8 Spinach/Palak Leaves 
  • Salt to taste 
  • 1/2 teaspoon each of crushed pepper, chilli flakes, cinnamon powder
  • 1 teaspoon of Sugar 
  • 6-7 mint leaves 
  • 1 teaspoon of roasted sesame seeds 
  • 1 teaspoon of ghee (You can substitute this with olive oil) 
  • 1/2 teaspoon of jeera and Pinch of hing 

Method: 

Step 1: 
Boil 2 cups of water, add salt. First add 7-8 Spinach/Palak Leaves and remove it in 2 to 3 mins 

Step 2 
Now add carrot, beetroot and slit tomatoes. Boil the veggies, drain the water and cool it down.  Don't throw the water use the same later on to adjust the consistency 

You can pressure cook it for at least 2 whistles. But boiling in a pan doesn't take much time. Around 15 to 20 mins for veggies to cook. 

Step 3
Now in a grinder add all the boiled veggies and make fine puree 

Step 4 
Heat the ghee add jeera and hing. Add puree, add salt if needed, sugar, 1/2 teaspoon each of crushed pepper, chilli flakes, cinnamon powder. Let it boil on a low flame

Step 5 
Lastly add mint leaves and 1/2 teaspoon of roasted sesame seeds.  Keep some for garnish 

Step 6 
Remove the soup in a bowl, garnish it with mint leaves and roasted sesame seeds. Serve hot. 








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