|
INGREDIENTS
|
| |
Onions
(medium sized) |
2 |
| |
Maize
flour |
1
tsp |
| |
Beetroot |
1 |
| |
Lemon
juice |
1
tsp |
| |
Vinegar |
1/2
tsp |
| |
Salt,
Black pepper |
To
taste |
|
METHOD
|
| |
1. |
Grate
& boil the beetroots & keep aside. |
| |
2. |
Dry
roast the maize flour till golden brown, keep aside. |
| |
3. |
Saute
the onions till light brown. To this add water( a little extra
than the cups of soup you want), beetroot & salt. Cook
for 10 -15 minutes. |
| |
4. |
Transfer
this to liquidizer. Churn properly and sieve. |
| |
5. |
Reboil
the mixture. |
| |
6. |
Remove
from flame. Add lemon juice, vinegar, black pepper to the soup. |
| |
7. |
Serve
hot. |
|
|
NUTRITIVE
VALUE (per
bowl) |
| Energy |
72
cal |
| Carbohydrates |
18.81
g |
| Protein |
2.55
g |
| Fat |
0.33
g |
|
|
