Ariso Recipes
Creamy Beetroot And Rajma Soup
Last update date: February 24, 2012
Indulge in the velvety richness of Creamy Beetroot and Rajma Soup! This delightful blend combines the earthy sweetness of beetroots with the heartiness of red kidney beans (rajma). SautÔøΩed with garlic and celery, the soup boasts layers of flavor. Finished with a touch of milk, cream, and a hint of thyme, it's a comforting bowl of warmth. Serve it hot with buttered garlic bread for a satisfying meal.
30 minutes.
Indian
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Ingredients
4
How To Cook?
1
In a pan, heat some oil and saute the minced garlic and celery until fragrant. add the chopped onion and continue sauteing until the onion softens.
2
Add the tomatoes and beetroot to the pan, and stir well.
3
Season with salt, crushed black pepper, and add milk and bay leaves. let it cook for some time until the vegetables are tender.
4
Transfer the cooked mixture into a mixer grinder and blend it into a smooth paste.
5
Strain the mixture and return the soup to the pan. add the rajma and cook for an additional 4-5 minutes.
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