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