Beetroot Garlic Soup


  • 1 teaspoonoil
  • 1 chopped onion
  • 1 diced beetroot
  • 4 garlic cloves chopped
  • Saltto taste
  • Black Pepper powder
  • 2 tablespoonschopped fresh ginger
  • 2 cups Water


  • In a large pressure cooker, warm the oil and sauté the onions, garlic and 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.
  • Add the Beetroot, sauté for about 1 minute until evenly coated and aromatic.
  • Add water and the remaining 3/4 teaspoon salt, increase the heat to high, and bring to a boil.
  • Reduce the heat to medium, and simmer, mostly covered, take 3 whistles, wait for steam and then open to serve.

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