Texmex Soup

My family loves their veggies with the one exception beetroot. So here’s a way that I found to include it in the menu.

Its a one meal soup ideal for winter nights.

 

Serves – 4                

Soak Time – 6-7 hrs                    Prep Time – 20 mins                   Cooking Time  –  45 mins    

                  

Ingredients

Kidney beans (Rajma) – 1/2 cup (soaked for 6-7 hrs)                Olive oil –  2-3 tsp

Button Mushrooms –    5-6                                                               Oregano – 3 tsp

Carrot  – 1 (small sized )                                                                     White pepper powder – 2 tsp

Beetroot – 1 (medium sized)                                                              Water – 3-4 cups

Spring onion – 1 (with tops)                                                               Salt to taste

Broccoli – 4-5 florets

Red / Yellow bellpeppers – 1/2

Tomato – 3-4

Garlic – 3-4 cloves

 

Method

• Pressure cook the kidney beans and beetroot till soft.
• Excess water from the kidney beans can later be used as stock
• Blanch the tomatoes and puree them.
• Cut rest of  the vegetables into medium sized cubes.
• Microwave the carrots on high with enough water for about 5-6 mins.
• In a wok add olive oil and once it is hot add crushed garlic and spring onions and saute.
• When the above have softened a little add broccoli, mushrooms and bellpeppers and cook them on medium flame till soft.
• Add the cooked beans, beetroot, carrots and tomato puree.
• Add water to get a soup consistency.
• Add salt and bring to a boil.
• Add white pepper powder and oregano and take the soup off heat.
• Serve hot.

Tip : Do not let the veggies, other than beetroot, to overcook as we want some crunch in them