Beetroot Tomato Soup (Instant Pot & Stovetop)

Ingredients

• 1 teaspoon oil
• 1 bay leaf
• 3-4 peppercorns
• 2-3 garlic cloves
• ½ inch ginger
• ½ medium onion thinly sliced
• 1 medium beetroot diced
• 2 medium tomatoes diced
• 1 small carrot diced
• 2.5 cups vegetable broth (or water)
• salt, pepper to taste
• 1 teaspoon sugar optional
• 1-2 teaspoons butter optional

Steps

1. On the Instant Pot, press SAUTE and add the olive oil. Once hot, add the bay leaf, peppercorns, garlic cloves and ginger and sauté for a minute.
2. Follow with the sliced red onions and sauté for a minute or until soft.
3. Put in the diced beetroot, tomatoes and carrot and sauté for a minute.
4. Add the vegetable broth or water and the salt.
5. Close the Instant Pot with the pressure valve at Sealing and cook on High Pressure for 6 minutes. For a stovetop pressure cooker, cook for 2 whistles and allow natural pressure release.
6. After the Instant Pot beeps, let the pressure release naturally, then open the lid.
7. Use tongs to remove the bay leaf and purée until smooth with an immersion hand blender. If none is available, cool slightly and purée in a high-speed blender in batches.
8. Add salt and black pepper powder, plus optional sugar and optional but recommended butter. Boil for another 2-3 minutes and serve immediately.

Stovetop Method

1. For the stovetop method, heat oil in a large pot. When hot, add bay leaf, peppercorns, garlic cloves and ginger and sauté for a minute. Add the sliced onions, diced beetroot, tomato and carrot and sauté for a minute. Put in water or vegetable broth and salt, cover, and simmer for about 20-25 minutes until the beetroot and other vegetables are soft. Purée smoothly with an immersion blender, or, if unavailable, cool slightly and blend in batches in a blender. Finally add salt, pepper, sugar and butter and boil another 2-3 minutes; the soup is ready to serve.