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Beetroot Soup

VIEWS 3012

Energy (kcal) - 50

Protein (g) - 1

Carbohydrate (g) - 5

Fat (g) - 2.5

Khyati's Health-O-Meter Says:

Here is a vibrantly colored, low-calorie soup that is tasteful and soothing. A dash of freshly ground pepper imparts a mild spiciness to an otherwise sweetish soup. Beetroot being all-rounder in nutritive value helps in fighting cancer due to the antioxidant Betacyanin' has zero cholesterol and loaded with vitamins and minerals. Inclusion of bottle gourd and carrot which are high in moisture content helps to replenish lost bodily fluids, aids digestion, and weight loss.


  • Beetroots, roughly chopped - 40 g
  • Oil - 1/2 tsp 
  • Bottle gourd (lauki/doodhi),roughly chopped - 25g
  • Carrots, roughly chopped - 20g
  • Garlic cloves, mashed - 10g
  • Crushed black peppercorns - 1/4th tsp
  • Salt - to taste

Step 1 Heat oil in a pressure cooker, add beetroot and mix. Add bottle gourd, carrots, garlic cloves, crushed black peppercorns, salt, and mix.  Step 2 Add 4 cups water and mix well. Cover with the lid and cook under pressure till 2-3 whistles are given out. Open the lid when the pressure reduces completely, coul the mixture and grind to a smooth puree.  Step 3 Strain the mixture into a bowl. Heat a nonstick pan, pour the soup into it and water to adjust consistency and bring it to a boil. Step 4  Transfer into serving bowls and serve hot.

Beetroot Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 3012


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