Recipes, Soups

Beetroot – tomato soup

9. January 2016

INGREDIENTS


  • 1 bigger beetroot
  • 1 can tomatoes
  • 2 cups vegetable broth


  • 1 onion
  • 2 cloves garlic
  • 1/2 cup canned corn (/fresh/frozen)


  • freshly ground black pepper
  • curry (to taste)


METHOD

  1. Cut all the vegetables.
  2. Sauté the onions with garlic in a pressure cooker. When soft add curry and black pepper. Let it heat up for about 2 – 3 minutes.
  3. Add beetroot, tomatoes and vegetable broth.
  4. Cook for about 20 minutes.
  5. Stir in the corn and let it heat up.
  6. Enjoy 🙂

Inspired by @Dobrozruti

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