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Beetroot Soup

Ingredients A:
200 g Beetroot
120 g Potato
50 g Cabbage
30 g Celery
650 ml Water
Some Chopped parsley
Ingredients B:
1 tbsp Cooking oil
100 g White button mushroom, sliced
80 g Fresh milk
½ tsp AJI-NO-MOTO® Umami Seasoning
½ tsp 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.

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