Tomato + Beetroot + Spinach Soup with Garlic Bread | Easy & Healthy Soup Recipe💪| Immunity Booster
In this episode of Mother’s Recipe, let’s learn how to make healthy soup at home.
How To Make Palak Beetroot Soup | Tomato Beetroot Soup Recipe | Beet Soup Recipe | Beet and Spinach Soup | Healthy Soup For Winter | Healthy Soup For Kids | Healthy Soup For Patients | Healthy Soup For Skin | How To Make Garlic Bread at Home | Healthy Student Recipes Veg | Easy To Make Soup | Morning Soup Ideas | Morning Soup Recipes | Sunday Brunch Soup Recipes | Garlic Bread & Soup | Rajshri Food
Healthy Soup Ingredients:
1 tsp of Butter
1 tsp of Ginger Garlic Paste.
500 gms of Fresh Green Spinach,
2 Beetroot (peeled and roughly chopped)
½ kg of Tomatoes (chopped)
2 tsp of Salt
2 cups of Water.
½ tsp of Sugar – (optional)
½ tsp of Black Pepper Powder,
Roasted Pumpkin Seeds
Roasted Sesame Seeds
Cashews (chopped)
Bread Loaf
3 tbsp of softened Salted Butter.
1 tbsp of chopped Green Coriander
1 tbsp of minced Garlic.
#HealthySoups #beetrootsoup #tomatosoup #spinachsoup #AnybodyCanCookWithRajshriFood
Visit our Website for more Awesome Recipes
/
Download the Rajshri Food App by clicking on this link:- d
Copyrights: Rajshri Entertainment Private Limited
Subscribe & Stay Tuned – d
For more videos log onto
Find us on Facebook at d
About Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.
Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
Recipe Video:
