Tomato & Beetroot Soup Recipe

Step 1: To begin making the Tomato & Beetroot Soup, heat butter and oil in a pan

Step 2: Add the whole spices (cardamom, cinnamon, cloves and peppercorn) to it and sauté them lightly till aromatic

Step 3: Next, add the garlic and onions and saute them up till light brown and translucent

Step 4: Then, tip in the quartered tomatoes and toss them continuously, cooking on a medium flame, until the skin shrinks

Step 5: The next step is to add the beetroot, salt and water to this and pressure cook until you hear a couple of whistles

Step 6: Turn off the heat after a couple of whistles and allow the pressure to release completely

Step 7: Once the pressure has released from the cooker pour the tomato beetroot soup mixture into a blender to make a smooth puree

Step 8: Strain the soup into a saucepan, add the milk and bring it to a gentle boil, allowing it to simmer for 2-3 minutes

Step 9: Serve Tomato & Beetroot Soup along with Cheese Garlic Bread and Chickpea Orange Salad with Sun Dried Tomatoes for a light weeknight dinner