Pressure Oven Beet and Tomato Soup


Healthy Beetroot & Tomato Soup ready in 10 minutes/

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Tomato & Beetroot Soup Recipe | Low Calorie Diet (Weightloss) Soup | Monsoon Special Soup

Video taken from the channel: Mom’s Magical Kitchen


beetroot soup recipe | beetroot and carrot soup | बीटरूट सूप रेसिपी | beet soup recipe

Video taken from the channel: Hebbars Kitchen


Easy Pressure-Cooked Tomato Soup

Video taken from the channel: Veganbell


Instant Pot Pressure Cooking Tomato Soup

Video taken from the channel: Full of Beans



Video taken from the channel: Mr & Mrs Vahchef Live Cooking


“INSTANT POT” Beetroot Tomato soup

Video taken from the channel: Momnkitchen

1/2 cup (50g) Quaker Oats 3 cups (750ml) water 4 ripe tomatoes, halved 1 medium beet, chopped 1 carrot, chopped 2 cloves 4 peppercorns 4 garlic cloves, minced 1 onion, chopped finely 1/2 teaspoon dried rosemary 1 teaspoon olive oil Salt and pepper, to taste. In a pan or pot, add the beets, tomatoes, onion, salt, bay leaf, ginger, garlic, stock and salt. Bring it to a boil.

Cover and cook until beets are cooked through. This will take 15 minutes. To begin making the Tomato & Beetroot Soup, heat butter and oil in a pan.

Add the whole spices (cardamom, cinnamon, cloves and peppercorn) to it and sauté. Add all of the ingredients except for the zucchini and basil leaves to the Instant Pot. Secure the lid, close the pressure valve and cook for 10 minutes at high pressure. Pour tomato soup through a large sieve, pushing through as much of the vegetable juices as you can. return to the pot, add seasoning, put in the dill, parsley, and finely chopped fennel. Simmer for a.

Bring to a boil and cook 45 minutes to 1 hour, or until tender, over a medium-high heat. Drain the beets. Peel them, and chop them coarsely. In the same saucepan, warm the olive oil over a medium heat. Add the green onions, and cook until softened (about 5 min).

Add the tomatoes and beets, and season to taste. Under normal conditions, tomato soup needs to be pressure canned at 11 pounds of pressure for 15 minutes for both pints and quarts. See chart below for any changes to processing times. When the dial gauge reaches 11 pounds of pressure, reduce the burner temp to medium, and start your timer for 15 minutes. With a stovetop pressure cooker or soup pot, heat the oil over medium flame.

Stir in the onion, sauté for 5 minutes, until the onion is translucent. Add the vegetable broth, lentils, carrots, beets, bay leaves and thyme. In the Instant Pot, manually set the time to 6 minutes. Add beef broth, tomatoes, V8 juice, rice, garbanzo beans, potatoes, carrots, and browned ground beef to the pot and stir to combine.

Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, turn off pressure cooker and do a quick pressure release. Stir in peas and season with salt and pepper to taste.

Pressure Cook Tomato Soup: Add roasted/browned tomatoes, 2 tbsp (30g) jasmine rice, a pinch of dried basil, and a pinch of dried thyme in Instant Pot. Pour in 2 tbsp (30ml) fish sauce and remaining unsalted chicken stock. Close the lid and cook at High Pressure.

List of related literature:

Add the tomatoes and vegetable stock, and return the beans to the pressure cooker.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

Combine all ingredients (except the onion flakes) in a pressure cooker, bring to full pressure (15 pounds), reduce heat to maintain a slow steady rocking motion of pressure regulator, and simmer for 25 minutes.

“The Book of Tempeh” by William Shurtleff, Akiko Aoyagi
from The Book of Tempeh
by William Shurtleff, Akiko Aoyagi
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Bring the onion, carrots, tomatoes, peppers, ½ cup water, and 1 cup of the vinegar to a boil in a large stockpot over high; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes.

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Combine the split peas and 2 cups water or stock in a pressure cooker.

“Vegan Under Pressure” by Jill Nussinow
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Add the bone broth, turnips, wine, mustard, and thyme sprigs, then seal the pressure cooker and set it to high pressure for 30 minutes.

“The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence” by Leanne Vogel
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Add another 5 cups of water and keep cooking over low heat, until the corn has almost lost its shape and the water has thickened, for about 2 hours in the regular pot (stirring every once in a while),and 45 minutes in the pressure cooker.

“Secrets of Colombian Cooking” by Patricia McCausland-Gallo
from Secrets of Colombian Cooking
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Cook the vegetables in a pressure cooker for 25 minutes, or put them in a mediumsize saucepan with 2 cups of water and boil for 25 minutes, or until very soft.

“Estonian Tastes and Traditions” by Karin Annus Kärner
from Estonian Tastes and Traditions
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If you have a pressure cooker, you can make this by sautéing the carrots, celery, onions, and garlic first, then adding the rest of the ingredients and cooking on high for 30 minutes.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
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pressure cook a chicken in one cup of liquid or you can add 1-1/2 quarts and make soup from the resulting stock.

“Cruising Chef Cookbook” by Michael Greenwald, Marcy Raphael
from Cruising Chef Cookbook
by Michael Greenwald, Marcy Raphael
Paradise Cay Publications, 2000

Pour in the stock and orange juice, bring to a rapid boil, and cook for 10 minutes.

“The Little Paris Kitchen: 120 Simple But Classic French Recipes” by Rachel Khoo
from The Little Paris Kitchen: 120 Simple But Classic French Recipes
by Rachel Khoo
Chronicle Books LLC, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • So healthy & delicious.Pls note,i am not here to give any negative comment.I just felt something was amiss about the Kanchipuram Idli yesterday��

  • Thanks for this recipe, I made it today and it was really delicious. I wasn’t sure if it would be sweet enough, given there was no sugar in it to balance out against the acidity of the tomatoes, but the sweetness was spot on. Also very easy to make.

  • So glad you taught us this healthy weightloss recipe.. it’s very very tasty my mum loved it ❤️ thank you so much keep posting more such recipes ��

  • Thank you very very much. I just tried it and it’s an excellent and yummy delicious soup for my whole family. It is a wholesome meal. ��

  • Very limited. How to cook for the west if you’re Indian… lacking a few things like fennel seeds, cardamom and star anise. I would have made it out of tomato puree and sauteed the spices first. Bland and un-interesting. Being Indian, I would have thought it would be more creative..

  • Its so uncanny that i always think of some recipe n hebbar’s kitchen uploads it on the same day. I was just having beetroot juice n got this notification…
    Telepathy maybe ����

  • When my nation is in pain not interested to have any soup.. let’s pray all for our pilot abinandhan safe return.. not a hate comment one of the followers of hebbars kitchen

  • Hardly much of a recipe.. most of the video was self praise! Lazy not to remove the tomato skin. This is what they call rough bachelor’s cooking far from refined goodness.

  • Not good… talking too much… and not proper soup. All purpose flour is not needed for the soup. Simply for the sake of making video don’t add anything and show.

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  • I love this little iPot.>>> Does not take up as much counter space as my 6 quart. Does a great job on smaller quantities of food.

  • So beautiful soup cup. Well done very beautifully presentation. I fully view yr video Pls full view my vedio and stay connected Subscribe please