Beetroot Soup
Recipe Description
Beetroot Soup
Ingredients
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
- 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.
Product Used for the Recipe
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Pepper Recipes