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Diet & Nutrition
Beetroot Soup Recipe
Jan 2019
Dr. K Lakshmi
Head Holistic Nutrition, AHC ApolloLife


  • 3 sliced beetroots
  • 1 medium sized onion
  • 1 medium sized potato
  • 2 garlic cloves
  • 2 medium sized carrots
  • 1 large tomato
  • 2 table spoons oil
  • Black pepper powder 1/2 teaspoon
  • Fresh cream 1 tablespoon
  • Salt to taste


  • Take a deep non-stick pan and heat oil in it.
  • Add roughly chopped garlic and onion to the pan and sauté.
  • Add thinly sliced carrots, potato, salt and black pepper powder and give it a stir.
  • Cover the pan and allow it to cook for
  • 2-3 minutes.
  • Add beetroots, 2 cups of water, cover it with a lid and cook them until the vegetables are soft.
  • Add chopped tomatoes into the pan and cook for approximately 10 minutes.
  • Strain the vegetables and allow it to cool.
  • Take the mix into a blender, add little cold water and blend it into a smooth puree.
  • Move puree back into the pan and then add the strained liquor and mix well.
  • Bring it to a boil
  • Pour the soup into a plate and garnish it with cream (optional). Serve hot.

Nutritive Value

  • Calories : 82 Kcal, Protein : 2.6 gm
  • Carbohydrates : 13.1 gm, Fat : 2 gm