28 November 2020

Beetroot, Carrot Soup (VEGAN & GLUTEN FREE)

a hearty and pretty color soup with all the goodness from beetroot and carrot

Winter is on full phase these days, so we all can think about all things those are warm and comforting. And when it is about comfort during the winters, there is absolutely nothing like having a steaming bowl of soup. It can be indulgent as well as healthy with flavors and textures that make it a great comfort food. During the winter, soup is an ideal way to boost our health as it is packed with veggies, easy to follow and budget-friendly to prepare too. So just forget about boring tinned soups and prepare the soup at home for ultimate flavor and comfort that will add some excitement to those dull winter days. These are a whole meal in itself depending upon the ingredients used. Just add as much or as little according to own needs and then one can have a quick meal or a snack all ready to be savored.

Beetroot & Carrot Soup !!

Name: Beetroot, Carrot Soup (VEGAN & GLUTEN FREE)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International
Ingredients: Beetroot (roughly chopped) 1.5 cup; Carrot (roughly chopped) 1 cup; Green chili 2-3 no.; Ginger (grated) 1 tsp; Mixed herb 1/2 tsp; Oil 1/2 tsp; Salt as needed; Water as needed

This is a delicious soup made using two root vegetables Carrot and Beetroot. As the winter is here, so nothing beats the seasonal vegetable like beetroot, carrot ! The goodness of beetroot and carrot are loaded in this soup. While Beetroots are rich in nutrients like calcium, iron, fiber, anti-oxidants; carrots are an excellent source of vitamin A. So this soup is an excellent choice for children as it benefits their vision, skin and immune system. In addition to this, the soup also has a bright color and thus making it very attractive. Completely vegan and gluten free also it is.

What are the steps to make this hearty and pretty color soup ?

First in a pressure cooker, oil is heated. The grated ginger is added and sauted a bit (keeping an eye on it not to burn). Then the chopped beetroot & carrots, green chilies are added and sauted for 3-4 minutes. After that 1 cup of water is added along with salt and pressure cooked till the vegetables are well done.

When it cools down, a puree is prepared in a blender jar. To get rid of any chunks, one can here strain the puree if desired. The puree is then put in a pan and the consistency is adjusted by adding water. The seasoning is balanced and again allowed to get a quick boil. It is all done by now to serve !

Dietary note :

✔ Vegan

✔ Warm soup
✔ Gluten free

✔ Simple and easy to make

✔ Without onion and garlic

✔ Low oil recipe

Serving suggestion -

This soup not only soothe our soul but also are extremely healthy for the body. This is super easy to prepare ! So whether looking for a light and easy comfort meal in the chilly winter, a bowl of this type of soup can always come handy. Sometimes I have this beetroot soup as it is and on the other moment, I love to add some croutons. For any chilly winter celebration time, this soup using carrot and beetroot acts as a great option too with its pretty color. So do try out soon this easy and quick appetizer to get comfort in the winter chill.

Let’s go through how to make "Beetroot & Carrot Soup" at home 👇

The event related to this post :

Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 97th theme : 'Winter Warmers' suggested by Swaty. he is a wonderful co-blogger and I simply like her posts with all the details mentioned. Check her Apple Rasam, just love that. For the theme, she wanted to make some hot or warm soup by us which we usually relish during winter days. So I have come up with this 'Beetroot & Carrot Soup' and contributed for the theme.

And, yes !!!

If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

: Recipe Card :

Beetroot, Carrot Soup (VEGAN & GLUTEN FREE)

Author

Sasmita

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Beetroot, Carrot Soup (VEGAN & GLUTEN FREE)

a hearty colorful soup with all the goodness from beetroot and carrot

Ingredients

Beetroot (roughly chopped) 1.5 cup
Carrot (roughly chopped) 1 cup
Green chili 2-3 no.
Ginger (grated) 1 tsp
Mixed herb 1/2 tsp
Oil 1/2 tsp
Salt as needed
Water as needed

Instructions

Heat oil in a pressure cook.
Add grated ginger and sauté a bit (keeping an eye on it not to burn).
Next add chopped beetroot & carrots, green chili and sauté for 3-4 minutes.
Add 1 cup water along with salt and pressure cook till the vegetables are well done.
Turn off heat and allow to cool down completely.
Make a puree of this in a blender jar and strain to get rid of any chunks, if desired.
Put this puree in a pan and adjust the consistency by adding water.
Add mixed herbs and also add salt if required.
Give a mix and allow to get a quick boil.
Serve immediately as it is or with some croutons !

Notes:

Adjust the consistency of the soup as desired.

Add more or less green chili according to the spiciness required in the soup.

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Coriander Lemon Soup

https://www.firsttimercook.com/2020/11/beetroot-carrot-soup-vegan-gluten-free.html

Beetroot, carrot, Healthy soup, Warm soup, Winter soup, Vegetarian soup, Without onion & garlic,

Soup, Vegetarian, Vegan, Gluten free, Low oil recipe, Beetroot and carrot soup

International

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27 November 2020

Kaitha Chutney

an easy peasy vegan chutney using the kaitha / monkey apple and a handful of basic ingredients

Kaitha !!!

Kaitha is known as Kapitha in Ayurveda. This is almost like a medicinal tree with most of its parts like leaves, bark, fruit in both stage ripe and unripe, gum etc. used for medicinal purpose. The fruit of this tree is round to oval in shape with a hard grayish-white thick outer surface. A fully ripe kaitha has a light brown to a toffee brown color pulp with many no of small white seeds scattered through it. It is also know as Monkey Apple and is often confused with Bael / Wood Apple.

The unripe fruit is used as a remedy to treat diarrhea and dysentery and the ripe ones are used in the treatment of hiccups and throat problems according to Ayurveda. The unripe stage of the fruit is sour in taste where as the ripe kaitha has sweet as well as sour taste.

The fruit is eaten either simply as it is after taking out the pulp, blended into any drinks or even well-preserved as jam. Today's post is a chutney recipe using the ripe kaitha as Kaitha Chutney.

Ingredients of this chutney -

This incredibly simple yet tempting chutney contains just a handful of basic ingredients.

Kaitha - always pick some well ripe kaitha to make this chutney.
Jaggery - this is the sweetener in the chutney, so adjust accordingly.
Cumin seed - some raw cumin seeds are roughly crushed in mortar pestle and used.
Green chili - for more / less spiciness in the chutney adjust this ingredient. Instead of it some red chili powder can be added too.
Salt - add to adjust the overall taste of the chutney.

What are the steps to follow ?

First step here is to break the kaitha and take out the pulp from it. The pulp is then collected in a bowl. Into that some roughly crushed cumin seeds are added along with grated jaggery, finely chopped green chilies and salt. Everything is well mixed to a coarse paste. One can simply grind this to a smooth paste too if desired. We like the coarse texture so, just mix well in a bowl. That's it, the chutney is ready to serve !