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Beet And Tomato Soup

KristalP's picture
Ingredients
  Beetroots 250 Gram
  Stock/Water 6 Cup (96 tbs)
  Potatoes 2
  Onion 1
  Carrot 1
  Bay leaf 1
  Tomatoes 100 Gram
  Yogurt 2 Tablespoon
Directions

Peel and slice the beetroots and cook in stock or water for 15 mins.
Peel and slice potatoes.
Chop onion and carrot and add to the beetroot, pouring more water if required.
Cook for 20 mins.
Then add tejpatta and tomatoes.
Cook till vegetables are tender, liquidise after removing the tejpatta, and season.
Serve with a spoonful of curd.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Servings: 
4

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3.913335
Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 193 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.3%

Saturated Fat 0.94 g4.7%

Trans Fat 0 g

Cholesterol 4.5 mg1.5%

Sodium 616.6 mg25.7%

Total Carbohydrates 31 g10.2%

Dietary Fiber 5.3 g21.3%

Sugars 8.2 g

Protein 12 g23.9%

Vitamin A 56.5% Vitamin C 49.8%

Calcium 5.9% Iron 9%

*Based on a 2000 Calorie diet

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Beet And Tomato Soup Recipe