Recipe Description

Ingredients                                                     Quantity

Beetroot, boiled, peeled and diced                   2 large

Rajma boiled                                                   1 cup

Tomato, diced                                                 2 medium

Onion, finely chopped                                     2 medium

Garlic, finely chopped                                     1 tsp

Celery chopped                                               1 tbsp

Milk                                                                 1cup

Salt                                                                   to taste

Black pepper powder                                       to taste

Fresh cream                                                     ¼ cup

Thyme                                                              for garnish

Bay leaf                                                            2 no’s

 

Method:

1. Heat oil in a pan; add garlic and celery chopped sauté. Add in the chopped onion and sauté until onion is softened.
2. Add tomatoes, and beetroot, and stir well
3. Add salt , crushed black pepper, milk , bay leaf and cook for  some time
4. Remove the mixture into a mixer grinder and grind it to a fine paste
5. Strain the mixture and put the soup into the pan and re-heat it. Add rajma cook it for 4-5 minutes
6. Toast some garlic bread and brush some butter.
7. Now add cream to the soup and stir well
8. Remove it in serving bowl garnish with thyme and cream and serve hot with garlic bread.