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