Step-by-Step Guide to Make Any-night-of-the-week Roasted Bell pepper Tomato Beetroot soup
Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate Roasted Bell pepper Tomato Beetroot soup. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Roasted Bell pepper Tomato Beetroot soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Bell pepper Tomato Beetroot soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted Bell pepper Tomato Beetroot soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Roasted Bell pepper Tomato Beetroot soup estimated approx 25 minutes.
To get started with this recipe, we have to prepare a few components. You can have Roasted Bell pepper Tomato Beetroot soup using 11 ingredients and 7 steps. Here is how you can achieve it.
#colourred
This soup is a perfect blend of the goodness of vegetables with mild spices.
It is flavourful, healthy and delicious with a lovely red hue.
Ingredients and spices that need to be Get to make Roasted Bell pepper Tomato Beetroot soup:
- 4 big riped tomatoes chopped
- 1 big carrot peeled and chopped
- 1 red bell pepper
- 1 tejpatta/bay leaf
- 1/4 th teaspoon black pepper powder
- 1 onion chopped
- 4 garlic cloves
- 1/2 small beetroot/chukander
- 1/2 inch ginger
- 1/2 teaspoon salt to taste
- 1 tablespoon cream
Steps to make Roasted Bell pepper Tomato Beetroot soup
- 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.
- Now chop the bell pepper and combine with the tomatoes and 2 cups of water.
- Add the bayleaf, carrots, onion, beetroot, ginger, garlic and cook on a medium flame for 8 to 10 minutes, in a pressure cooker.
- Remove the bayleaf and discard it and allow the mixture to cool completely.
- Blend in a mixer to a smooth purée and strain the purée in a deep bowl.
- Add salt and black pepper powder mix well and cook for 2-3 minutes and bring to a boil.
It is ready to serve - Switch off the flame, garnish with a drizzle of cream and coriander leaves and serve hot.
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So that's going to wrap this up for this exceptional food Recipe of Speedy Roasted Bell pepper Tomato Beetroot soup. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!