Delicious and nutritious butternut soup recipe with beetroot, garlic and vinegar broth.
This easy to make soup is a great way to get your daily dose of vegetables. It’s packed with nutrients and has a delicious flavor that will warm you up on a cold day.
To make the soup, simply pressure cook all of the ingredients for 40 minutes. Then, add 1/2 cup of cream and blend with a hand blender until fluffy. Serve with croutons, fresh basil and fresh coriander.
This soup is perfect for a winter meal or a light lunch. It’s also a great option for vegetarians and vegans.
Short recipe
Half thumb of Ginger
2 small butternut
3 potatoes 🥔
1 large beetroot
1 cup of garlic and vinegar broth
Tspoon crushed coriander
Tspoon salt
8 cloves fresh garlic 🧄
500g mixed veg mix
1/4 Tspoon dried hot chilli 🌶️ 8/10
2-3 cups of water
Tspoon Black pepper crushed
Sprig of dried rosemary
Instructions:
Pressure cook the entire mix for 40 minutes
Add 1/2 cup cream and blend with a hand blender until fluffy.
Serve with croutons, fresh basil and fresh coriander
Butternut Beetroot Soup with Garlic and Vinegar Broth
This hearty and flavorful soup is made with butternut squash, beets, garlic, vinegar broth, and a variety of spices. It’s a great way to warm up on a cold day, and it’s also a good source of vitamins and minerals.
To make the soup, simply pressure cook all of the ingredients for 40 minutes. Then, add 1/2 cup of cream and blend with a hand blender until smooth. Serve with croutons, fresh basil, and fresh coriander.
This soup is perfect for a winter meal or a light lunch. It’s also a great option for vegetarians and vegans.
Here is a more detailed description of the ingredients and steps involved in making this soup:
Ingredients:
- 2 small butternut squash, peeled and diced
- 3 potatoes, diced
- 1 large beet, peeled and diced
- 1 cup of garlic and vinegar broth
- 1 teaspoon of crushed coriander
- 1 teaspoon of salt
- 8 cloves of fresh garlic, minced
- 500g mixed vegetables, such as carrots, celery, and onions
- 1/4 teaspoon of dried hot chili
- 2-3 cups of water
- 1 teaspoon of black pepper, crushed
- 1 sprig of dried rosemary
- 1/2 cup of heavy cream
Instructions:
- In a pressure cooker, combine all of the ingredients except for the cream, croutons, basil, and coriander.
- Close the pressure cooker and bring to high pressure.
- Cook for 40 minutes.
- Let the pressure release naturally for 10 minutes, then release any remaining pressure carefully.
- Open the pressure cooker and add the cream.
- Use a hand blender to blend the soup until smooth.
- Serve hot with croutons, fresh basil, and fresh coriander.
Tips:
- You can use any type of vegetable broth in this recipe.
- If you don’t have a pressure cooker, you can simmer the soup in a large pot over low heat for about an hour, or until the vegetables are tender.
- You can adjust the amount of chili to taste.
- For a thicker soup, you can add more cream or mashed potatoes.
- Garnish the soup with additional fresh herbs, such as parsley or thyme.