#Soup Full of Iron. This Soup is good for all age group.

Simple, healthy, comforting soup made with just a few ingredients. This soup is a different version of Tomato soup.

Soup is the first choice whenever we are in a restaurant and are the all-time favourite of the family. Soups are great to complement your meal as a stater. Tomato, carrot & beetroot soup is a light and healthy soup and its easy to make.

Tomato, Beetroot and Carrot soup – A vibrant and bright soup with a rich creamy texture and a hint of spice from ginger and freshly ground black pepper.

Carrots and beetroot add flavour and sweetness to balance the tanginess from the tomatoes and also vibrant colour to the soup making it eye-pleasing, soul comforting.

I have skipped adding any oil or butter to this recipe, however, if you wish you can add butter as per your taste. The taste was awesome. Adding fresh basil leaves gives a nice aroma and taste to the soup.

HEALTHY INGREDIENTS

1/2kg TOMATOES – Tomatoes, packed with beneficial nutrients and antioxidants, and are a rich source of vitamin A, C and folic acid.

3 CARROTS – Carrots are a particularly good source of beta-carotene, fibre, vitamin K, potassium and antioxidants.

1 BEETROOT – Beetroots are an excellent source of folic acid and an excellent source of fiber, manganese and potassium. 

1/2 inch GINGER – Ginger has anti-inflammatory properties, soothes pain and soreness.

1 ONION – Onion is packed with Dietary Fiber, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Vitamin C.

4 GARLIC CLOVES – Garlic lowers blood pressure and cholesterol, an anti-inflammatory effect, a reduced risk of cancer, and a stronger immune system.

1/2 tsp BLACK PEPPER – Black pepper promotes weight loss, helps relieve cold and cough, improves digestion, boosts metabolism and treats many skin problems.

1/2 tsp OREGANO

1 tsp UNSALTED BUTTER OR MARGARINE

SEA SALT as per taste

Here is Salt Guide: Types of Salt + Their Uses and Benefits

BASIL LEAVES

HOW TO MAKE

• Peel and cut all the vegetables into small pieces.

• To the chopped veggies add chopped onion, garlic and ginger with a little salt and water and pressure cook for two whistles.

• Once cool, take it out and blend it well to a smooth paste. Sieve it and put the soup back on fire. Add the butter and let it dissolve.

• Now add oregano and black pepper to taste.

• Adjust salt to taste. Serve hot with basil leaves.

If you like this recipe, do share with your friends.

Other recipes that you can try are:

Dairy-free Pumpkin Soup

Gluten-Free Banana Oat Blender Pancakes

Healthy Besan Laddoo – Vegan & Gluten-free

By Priyanshi Bhatnagar