Healthy Beetroot & Tomato Soup ready in 10 minutes/
Video taken from the channel: My Kitchen Treasures Travel & Lifestyle
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
BEETROOT AND TOMATO SOUP Mrs Vahchef
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:
|from Delicious Under Pressure|
|from The Book of Tempeh|
|from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection|
|from Vegan Under Pressure|
|from 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|
|from Secrets of Colombian Cooking|
|from Estonian Tastes and Traditions|
|from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out|
|from Cruising Chef Cookbook|
|from The Little Paris Kitchen: 120 Simple But Classic French Recipes|