BEETROOT & CARROT SOUP WITH CRISP SPINACH AND TOASTED SEASAME

Beetroot & Gajar Soup With Crisp Spinach And Toasted Sesame – Carrot soup served with a sprinkle of sesame seeds and crispy fried spinach.

Tried a new recipe today  Beetroot carrot & potato soup and kept it simple spiced with just ginger, garlic, black pepper cumin and topped with crisp spinach.
Serve your kids with this nutrient-rich soup in winters made up of beetroot, carrots  spinach, etc .
Beetroot boosts stamina, gives fibers, helps in detoxification. Carrot helps in improving vision. This is excellent source of nutrients for kids and adults. Make your self a bowl of soup and enjoy the weather.

 

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Prep Time : 15-20 minutes Cook time: 25-30 minutes Serve :2

INGREDIENTS:

Carrots Chopped  3 medium
Beetroot Chopped 1 medium
Onion chopped 1 small
Fresh spinach leaves (palak) shredded 1 cups
Sesame seeds (til) toasted 4 teaspoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Garlic chopped 4 cloves
Ginger chopped 1-inch piece
Vegetable stock 4 cups
Potato boiled and mashed 1
Black peppercorns crushed 2 teaspoons
Salt to taste
Oil to deep fry

INSTRUCTIONS :

  1. Heat the butter in a pan, add cumin seeds and when they begin to change colour add garlic, ginger, Onion carrots & Beetroot .
  2. Add one cup stock and cook till the carrots & beetroot are soft.
    Remove from heat, cool and puree.
  3. Pour the puree into a pan and add the mashed potato, remaining stock, crushed peppercorns and salt.picsart_11-15-097005128634998665794.jpg
  4. Cook, stirring continuously, till soup comes to a boil and is well blended. Pass the soup through a strainer.
  5. For crisp spinach, heat sufficient oil in a wok, add the spinach and deep fry till crisp. Drain on absorbent paper.
  6. Pour the soup into individual bowls, garnish with crisp spinach and sprinkle sesame seeds. Serve immediately.
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PALAK PANEER SOUP/ SPINACH &COTTAGE CHEESE SOUP

This combination of Palak and paneer will never fail us. Be it the usual subzi or soup, this combination is a favourite to many of us. So here is a bright green-hued soup, dotted with cottage cheese and mildly flavoured with black pepper. This is a very healthy soup and perfect for weight watchers too.

This spinach and paneer soup can be a quick, hot meal providing you with plenty of nutrients.
Spinach or palak is rich in fibre, folic acid and iron whereas paneer or cottage cheese can load you up with protein. Consuming spinach can also be one of the best ways to get a healthy range of antioxidants. The onion and black pepper add a wonderful, rich texture to this spinach-based soup making it very appealing to the palate.
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INGREDIENTS :
1 cup paneer (cottage cheese), cut into a heart shape using a cookie cutter ❤
1 cup finely chopped spinach (palak)
2 tbsp yellow moong dal (split yellow gram)
1/2 cup roughly chopped onions
2 tsp butter
salt and freshly ground black peppercorns (kalimirch) to taste
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INSTRUCTIONS :

  1. Pluck the leaves of the palak. Wash and keep aside.
  2. Slice the onions into thin strips.
  3. Heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside.
  4. Combine the moong dal, spinach, onions and 5 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the dal is cooked.picsart_11-02-086990518836639280073.jpg
  5. Keep aside to cool completely.
  6. Once cooled, blend in a mixer to a smooth purée and strain it using a strainer.
  7. Transfer the purée to the same pan, add the salt, pepper and paneer pieces, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
    Serve hot.

    NOTES :

  8. You may add garlic too.
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