Name: Beetroot Tomato Soup Indian way recipe by Garima Gautam at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2 Beets, Grated; 3 tomatoes, chopped; 3-4 Garlic Cloves, Crushed; 1 Onion; 4 Cups Vegetable Stock (Homemade or Maggi Stock Cubes); 1 Teaspoon, Black Pepper Powder; 1 bay leaf; 2-3 Blackpeppercorns; 2 cloves; 1/2 inch cinnamon

Ingredients Serving: 4

2 Beets, Grated
3 tomatoes, chopped
3-4 Garlic Cloves, Crushed
1 Onion
4 Cups Vegetable Stock (Homemade or Maggi Stock Cubes)
1 Teaspoon, Black Pepper Powder
1 bay leaf
2-3 Blackpeppercorns
2 cloves
1/2 inch cinnamon

Instructions

Dice tomatoes into small pieces and put them in an oven proof pan.Add crushed garlic onto the tomatoes and drizzle some olive oil.Roast the tomatoes in the preheated oven for 20 minutes.
Make a puree of tomatoes once they have cooled down.
Now take a big pan for making soup and pour some oil or butter and heat it up.
Add bay leaf, cloves, black peppercorns , cinnamon into the pan and keep stirring till the time you start getting the aroma of the spices.
Add fine chopped onion into the pan and cook it for 4-5 minutes till it becomes tender and pink.
Add grated beetroot and tomato puree into the pan and cook for 5 more minutes.
Now add vegetable stock, salt and pepper into the pan and cook the soup for 10-15 minutes.Taste the soup and adjust the seasoning as per your taste.
Let the soup cool down and make a smooth puree using a blender.Strain the soup and keep it aside.
Heat a saucepan and add the strained soup.Serve it hot, garnish it with some sesame seeds and coriander leaves .

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