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Sunday, November 7, 2010


Onions (chopped) - 1
Carrots (chopped) - 1/4 cup
Beetroot (chopped) - 1/4 cup
Tomatoes (blanched & peeled) - 3 med
Veg Broth or water - 1 cup
Salt - To taste
Black pepper powder - To taste
Oil - 1 tbsp
Bread croutons - Few

Heat oil in a pan, saute onions till translucent.
Add carrots and beetroots and cook for few mins. Beets give a wonderful colour to the soup.
When vegetables are half-done, add blanched tomatoes.
Cook for 5 mins. Add water/broth and boil until completely done.
Turn off heat and cool the mixture and then blend into a smooth soup.
Transfer the soup back into pan and turn on the heat to med-low.
Add salt and black pepper to taste. Cook for 10 min.Also check for the perfect consistency.
Transfer to a soup bowl and add on few bread croutons.Serve warm.

To prepare bread croutons, apply little butter or oil on both side of bread and cut into square shapes.
1)Arrange in single layer on baking sheet and bake at 300 deg F for 10 -15 mins or until golden.
2)Heat a tawa and arrange cut bread pieces in single layer. When bottom side turns golden turn over the pieces. As both sides get golden and crispy, remove from heat.

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