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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted bell pepper tomato beetroot soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Roasted Bell pepper Tomato Beetroot soup is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Roasted Bell pepper Tomato Beetroot soup is something that I have loved my entire life. They are nice and they look wonderful.

Stir in the grated ginger and lemon juice. Add the chicken stock and bring to a boil and then reduce to a simmer. Heat olive oil over moderate heat. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar.

To get started with this particular 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.

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

Without peeling the beetroot, trim the tops and bottoms, and quarter or cut into wedges. Arrange these in a large roasting dish. In a large pot, heat the olive oil. Add garlic and saute until just fragrant.

Steps 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.

In a large pot, heat the olive oil. Add garlic and saute until just fragrant. This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends creaminess.

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