The root vegetable soup is very beneficial to health.Hence, it is recommended to include root vegetable soup in our diet.
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
The ingredients of root vegetable soup are:
- Carrot - 1 cup [chopped]
- Beetroot - ¼ th cup
- Water as required
DIRECTIONS FOR SOUP
- Stem carrots and beetroot using a steamer for 15-20 minutes.
- You can also pressure cook them together with very little water for 2-3 whistles.
- Blend together cooked vegetables till smooth.
- Pass through a sieve if needed.
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