Easiest Way to Cook Tasty Beetroot soup with Mexican salad

Beetroot soup with Mexican salad. In a wide shallow serving bowl, combine the beets, onion and poblanos. Drizzle with the lime juice, sprinkle with the cilantro and toss to combine. Taste and season with more salt and pepper if you think necessary.

Heat soup pot over medium heat, and coat with olive oil. This rich, dark pink soup is creamy with an earthy flavor. The coconut milk brings out the natural sweetness of the beets. You can have Beetroot soup with Mexican salad using 23 ingredients and 8 steps. Here is how you cook it.

Ingredients of Beetroot soup with Mexican salad

1. It's of For salad.
2. You need of chopped potatoes.
3. It's of chopped carrot.
4. It's of chopped capsicum.
5. Prepare of chopped cabbage.
6. It's of green peas.
7. It's of sweet corn.
8. Prepare of mayonnaise.
9. You need of black pepper powder.
10. It's of chaat masala.
11. Prepare of Salt.
12. You need of chopped onion.
13. It's of chopped cucumber.
14. Prepare of For soup.
15. It's of chopped beetroot.
16. You need of chopped onion.
17. Prepare of garlic cloves.
18. It's of chopped carrots.
19. Prepare of chopped tomatoes.
20. Prepare of oil.
21. Prepare of black pepper powder.
22. You need of Salt.
23. You need of water.

If you have leftover roasted beets, use them in this recipe to add more depth to the flavor. Tomato & Beetroot Soup is a comforting and easy dish to make on cold rainy days. This recipe uses no cornflour or heavy cream, relying on the goodness of vegetables alone to provide all the goodness, flavour and body to the soup. This is ideal for this season when the sniffles attack and you crave warm, satisfying meals over complex full meals.

Beetroot soup with Mexican salad step by step

1. For salad...cut all the vegetables in small pieces..In a pan add 2 glass of water and salt into it... Boil the water....
2. In a boiled water...add vegetables one by one & half boiled vegetables....
3. Now in big bowl add all the vegetables... Now add onion & cucumber...mix all well..now add mayonnaise, salt, black pepper & chaat masala & mix all well....
4. For soup.. chopped beetroot, onion & carrots in small pieces.. now in a pressure cooker heat oil & now add garlic cloves & Onion, saute for 2 minutes...
5. Now add salt & beetroot, carrots & tomato mix all together... Now add water in it.,. Cover the lid & cook it until 4 whistles...
6. After it done..cool it for 5 minutes...now drain all the water in pan...& Now in a mixture jar.. add boiled soup mixter...& Blend until it's smooth...
7. Now mixture remove in a pan & extra soup water, mix both in a pan...& Turn the gas on...now add salt & black pepper in soup & cook it for 3-4 minutes....
8. Now it's ready to serve... enjoy!!.

Let cool, then unwrap beets and rub off skins with a paper towel. Make the vinaigrette while the beets are cooking. This gives the flavors of the dressing time to blend. In a small mixing bowl add the orange juice, lime juice, balsamic, vinegar, honey, and dijon mustard. Soup, Stew & Chili Recipes See all Soup, Stew & Chili Recipes. .