Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts | How to make Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts

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By Moutushi Mitra
Created on 17th Jun 2017
  • Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts, How to make Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts
Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnutsby Moutushi Mitra
  • Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts | How to make Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts (3 likes)

  • 0 reviews
    Rate It!
  • By Moutushi Mitra
    Created on 17th Jun 2017

About Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts

A hearty red soup...Serve it warm or cold. The cold soup is a great summer soulful soup!

Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts is one dish which makes its accompaniments tastier. With the right mix of flavours, Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts has always been everyone's favourite. This recipe by Moutushi Mitra is the perfect one to try at home for your family. The Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts is 10 minutes and the time taken for cooking is 20 minutes. This is recipe of Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts is perfect to serve 8 people. Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts. So do try it next time and share your experience of cooking Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts by commenting on this page below!

  • Prep Time10mins
  • Cook Time20mins
  • Serves8People
Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts

Ingredients to make Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts

  • 2 sweet red Apples
  • 3 medium-small size Beetroots
  • 2 medium carrots
  • 2-3 fat garlic cloves
  • 1 heaped tbsp Greek Yogurt or Sour Cream
  • Fresh ground black pepper to taste
  • Salt to taste
  • About 3 cups (24 oz or 700 ml) water or more

How to make Soulful ABC soup — Apple, Beetroot and Carrot soup, topped with roasted seeds, dry cranberries and walnuts

  1. Peel, core and chop the apples. Wash, trim, scrub (or peel) and chop the carrots roughly. Wash the beetroots thoroughly, trim the ends, peel and slice them thin (so they cook well and soften).
  2. Dry roast the garlic cloves for a few quick seconds for added smoky flavor.
  3. In a clean pressure cooker, add the chopped apples, beetroots and carrots. Add 3 cups of water and pressure cook on high heat for up to 5 whistles.
  4. Alternatively, cook the chopped fruit and veggies with 3 cups of water on a slow cooker or a covered Dutch oven till they’re all cooked nice and mushy. You may have to add some more water interim during cooking, as needed.
  5. Take off from stove. If using pressure cooker, let the internal pressure release by itself. Let the soup mixture cool down a little.
  6. Transfer the soup mixture to a blender. Add dry roasted garlic and the Greek yogurt or sour cream. Add some salt and fresh ground pepper too. (I usually start with only 0.5 tsp of salt and at this stage).
  7. Blend them all together to a smooth fine soup. Check and adjust salt plus pepper. Alternatively, you can skip blending the yogurt/sour cream here, and can serve your soup with some whipped yogurt or sour cream instead!
  8. If the soup is too thick and needs to be thinned down, transfer the soup back to the cooker or Dutch oven, add water to attain desired consistency and simmer for about 1-2 minutes, and check/adjust salt plus pepper.
  9. (I skip this step, since I do this soup in my pressure cooker.) Otherwise, transfer them directly to a soup tureen or into your soup plates. Enjoy your divine bowl of goodness with the fun ‘n’ healthy toppings suggested below.
  10. Mix some dry roasted sunflower and pumpkin seeds with dried cranberries (I used a ready-mix bag from Costco). And/or chopped walnuts. And/or with the deliciously seasoned and cooked Beetroot leaves (sauteed slightly with garlic in butter)
My Tip: To make this soup paleo or vegan diet compliant, omit the Greek yogurt or sour cream during blending, but add some fresh lime juice to taste before serving. Also replace butter with light olive oil to temper/season the beetroot leaves topping.

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