Change language: EN|BM

Beetroot Soup

Ingredients A:

200 g
120 g
50 g
30 g
650 ml
Some
Beetroot
Potato
Cabbage
Celery
Water
Chopped parsley

Ingredients B:

1 tbsp
100 g
80 g
½ tsp
½ tsp
Cooking oil
White button mushroom, sliced
Fresh milk
AJI-NO-MOTO® Umami Seasoning
AJI-SHIO® Flavoured Pepper

Method:
1. Cut all the vegetables (A) into small pieces.
2. Steam beetroot and potato around 20 minutes or until soften.
3. Heat oil in a wok, add in cabbage and celery, stirfry until fragrant, dish out.
4. Put steamed beetroot, potato, stir-fried cabbage and celery into a blender, blend with water to form puree.
5. Return to the wok, boil with button mushroom and milk.
6. Season with AJI-NO-MOTO® Umami Seasoning and AJI-SHIO® Flavoured Pepper, let it boil and then turn off the heat.
7. Sprinkle parsley and serve.

Leave a Reply

Are you a member yet?

Be part of this
exciting club for
more cooking tips
and activities for FREE!

LOGIN REGISTER