Winter special Soup with Beet & Turnip.
. Take all cut wedges of all vegetables, add whole spices, 2/3 glasses of water, and one small teaspoon of salt.
2. Bring to a boil, enough to cook and soften all of them.
3. Cool, drain, and liquidize.
4. Now, melt the butter in a pan, add all the liquidized veggie puree, and simmer for 2/3 minutes.
5. Add enough water and again cook till all is– well on to a boiling point.
6. Add some finely diced fresh coriander, and allow it to become nice, smooth, and slightly thickened.
7. Pour into nice tall mugs or onto bowls—swirl one teaspoon of fresh malai, and serve hot with paneer toasties prepared on a tava in your very own kitchen.
Note:
Normally I add little sugar to my tomato/carrot soup, but as you have observed, I did not add any here.
This is because the carrot, the turnip, the beet, and the onion all are high on the glycemic index and thus require no additional sweetener.
Need to add that my sister-in-law from Jaipur called me up and told me that turnip had added a new, heightened dimensional flavor to the soup.
All I did was try it this evening. Friends, it’s just too GOOOOOOOOD!!!!!
Watch this Video now : https://www.instagram.com/reel/DTiW3jWjwsy/?igsh=aWNoYjVxM20yMHpt
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