Beetroot soup | Beetroot Pear soup|Easy and quick beetroot soup in pressure cooker| How to make vegan and gluten free beetroot soup
The beetroot soup is easy, delicious, tangy, hearty, filling, flavourful and nourishing. To make this creamy and tasty soup you need only 6 main ingredients and some spices.
This soup is quite quick to make as i have made this in pressure cooker to speed up the process. Moreover it’s vegan & gluten free.
Beetroot, hailed as superfood
I love to use beetroot wherever I can as Beetroot has been gaining in popularity as a superfood.
Because this root vegetable is in hibernation in most of kitchens, and It’s often only added as salad by most of us. But beetroot is actually very versatile and goes with anything from juices, curries and desserts.
Recent studies claim that beet juices are known to improve overall health, help to reduce blood pressure, and increase blood flow.
An increasing number of juices and drinks are now incorporating beetroot to increase the nutritional value of food. That’s the reason delicious Beetroot tikkis and Buckwheat, chocolate and beetroot cake are my family’s absolute favourite 😋
It’s time you too add this nutritious root to your meal. Coming back to recipe of soup, my version of this beetroot soup is quick and easy made with beets, pears, carrots, cabbage, onions and garlic.
The vegetables here are sauted first and then pressure cooked. Upon cooling it’s blended in the blender. It is seasoned with salt, pepper powder and some rosemary.
Winter season apt for piping hot soups
As the Winters have already set in this part of the world, i was craving for some piping hot bowl of soup.
Beetroot being my favourite, and in winter season we get all kind of vegetables and fruits in abundance. It’s rich in antioxidants, betaine,iron and potassium.
So i planned to make hot soup for my family for dinner. We all loved it and no one came to know that it has some secret ingredient which i have sneaked in.
After having the soup, i was wondering that day why i haven’t shared any of my soup recipes with the world.
So what better than to begin with beautiful looking, healthy Beetroot soup| Beetroot pear soup.
Are you reading the above sentence again? You bet, this soup is made of beetroots and pears. Yes even i was amazed to see this recipe once shared by a talented member Mr. Vishal on a facebook group.
I have completely tweaked the ingredients and cooking method of this recipe, though the idea of using pears in this soup remains the same.
My family loves beetroot soup which i make along with carrots and tomatoes, this time i decided to sneak in pears in this soup.
Beetroot soup | Beetroot Pear soup, versatile for special diets
Versatility is the key factor of this soup, and it can be altered to suit one’s taste and prefence. The soup is vegetarian and gluten free. If you want to make it vegan use vegan friendly cream or yogurt to garnish.
If you want to avoid using nuts for garnishing make it nut free. Want to use certain vegetables go ahead add whatever you like.
Here are some fabulous ideas to use leftovers if any after making this Beetroot soup | Beetroot Pear soup recipe. From carrots you can make Carrot/gajar halwa spring rolls or Carrot/gajar halwa mousse.
So let’s get started.
- 1 tbsp of olive oil
- 1 carrot
- 1 onion
- ¼ cup cabbage
- 2 cloves of garlic
- 2 bulbs of raw beetroot
- 1 Pear, peeled, cored and cubed
- 3 glasses of vegetable stock/water
- Salt to taste
- 1 tsp black pepper powder
- 1 tsp dried rosemary
- For garnish coconut cream
- Pumpkin seeds few
- Clean, wash and chop beetroot, carrots, pear and cabbage into mini chunks.
- Chop onions and garlic and keep aside.
- Meanwhile, heat 1 tbsp of oil in a pressure cooker. Add the chopped onions and saute for a while, till it becomes soft but not browned. Next add chopped garlic and saute.
- In to this mix chopped beetroot, pear, carrots and cabbage. Saute nicely.
- Stir in vegetable stock/ water and season with salt and pepper. Add dried rosemary and mix.
- Bring it to the boil, close the lid of cooker and cook on high heat upto 2 whistles.
- Then reduce the heat and simmer for few minutes.
- Switch off the flame and let the pressure release.
- Cool it a bit and transfer it to mixer jar. Blend it well.
- Again transfer this blended mixture to a pan and bring it to rolling boil.
- Taste the test and adjust the seasonings.
- Serve in soup bowls with a drizzle of cream and sprinkling of pumpkin seeds.
Pictorial recipe with detailed instructions :
Clean, wash and chop beetroot, carrots, pear and cabbage into mini chunks. Chop onions and garlic and keep aside.
Meanwhile, heat 1 tbsp of oil in a pressure cooker. Add the chopped onions and saute for a while, till it becomes soft but not browned. Next add chopped garlic and saute.
In to this mix chopped beetroot, pear, carrots and cabbage. Saute nicely.
Stir in vegetable stock/water and season with salt and pepper. Add dried rosemary and mix.
Bring it to the boil, close the lid of cooker and cook on high heat upto 2 whistles. Then reduce the heat and simmer for few minutes.
It’s time to switch the flame and let the pressure release. Cool it a bit and transfer it to mixer jar. Blend it well.
Again transfer this blended mixture to a pan and bring it to rolling boil. Taste the test and adjust the seasonings.
Serve in soup bowls with a drizzle of coconut cream and sprinkling of pumpkin seeds.
I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.
I will see you soon with yet another interesting recipe. Come right back a I love to have you around.
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