Making Green Pea Potato Soup With Beetroot Topping

Updated on May 12, 2019
ShailaSheshadri profile image

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Green pea and potato soup with beetroot topping
Green pea and potato soup with beetroot topping

A Deliciously Creamy Green Soup

Milk and garlic make magic together in this green pea potato soup. Deliciously creamy and smoky, this soup with its beetroot topping is also loaded with nutrients.

  • Green peas are a good source of vitamin K, vitamin B, vitamin C, dietary fiber, protein, iron, and many other minerals.
  • Potato is a low-calorie and nutrient-dense vegetable. It contains no fat, sodium, or cholesterol. It's also a good source of fiber, potassium, antioxidants, and vitamin C.
  • Beetroot is high in immune-boosting vitamin C, fiber, and minerals. It ranks among the top ten antioxidant vegetables.

Making this delicious soup is quick and easy. It takes me only about 30 minutes to prepare it for three people.

5 stars for Green Pea Potato Soup With Beetroot Topping

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 3 bowls

Ingredients

  • 1 cup green peas, fresh or frozen (I used frozen)
  • 1 cup potatoes, thinly sliced
  • 1/2 cup beetroot, finely chopped into cubes
  • 1/2 tsp butter
  • 2 cups milk
  • 3 garlic cloves, chopped
  • 1/4 inch ginger, finely chopped
  • 1/4 tsp black pepper powder
  • 1/3 tsp salt, or to taste
  • 1/4 tsp butter, for sauteing

Instructions

  1. Heat 1/2 a teaspoon butter in a deep-bottomed pan. Throw in chopped ginger and garlic.
  2. Saute until they become golden. Now, add green peas and potatoes. Add some salt. Stir-cook for 2-3 minutes.
  3. Add 1 cup of water. Cover the pan. Cook on low heat until the veggies are cooked.
  4. Transfer the mix to a mixer or blender.
  5. In the same pan, add 1/2 a teaspoon butter once again.
  6. Throw in diced beetroot. Add a small amount of salt. Stir-cook the beetroot by sprinkling water little by little, just enough to cook.
  7. This step may take about 7-8 minutes. You can cover the pan for a while to speed up the process. However, be careful that beetroot doesn't burn in the bottom.
  8. Collect it in a bowl. This is for topping the soup.
  9. Add milk to the mixer. Grind the green peas potato mix with milk to get a smooth puree.
  10. Transfer the puree to the same pan. Add remaining milk, remaining salt, and pepper powder. Add water to make it thin. Bring the mix to a gentle boil.
  11. Turn off the heat. Pour the soup equally into three bowls. Top each of the bowls with 1/3 of the sauteed beetroot.
  12. For keeping the beetroot cubes always on the top, make the puree thick by adding less water.
  13. If the soup is too thin, the beetroot may sink. This is not a problem. Eat the beetroot cubes along with the puree. Either way, this soup tastes great. Enjoy!

Photo Tutorial

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Step one: Heat butter. Saute chopped ginger and garlic until golden.Step two: Throw in green peas and potatoes. Add some salt. Stir cook for 2 minutes.Step three: Add a cup of water. Cover the pan. Cook until the veggies are soft and get cooked.Veggies cooking in the pan.Step four: Transfer it to a mixer or blender.Step five: In the same pan, add 1/2 a teaspoon of butter. Throw in beetroot. Add salt to taste. Saute beetroot cubes sprinkling water little by little until they become soft. You can cover the pan to speed up the cooking process. Once cooked, collect the cubes in a plate.Step six: Add milk to the mixer. Grind together to get a smooth puree.The pureeStep seven: Transfer it to the same pan or any other vessel. Add remaining milk, remaining salt, and pepper powder. Add water as per instructions to adjust the consistency.Step eight: Bring the mix to a gentle boil. Turn off the heat. Pour it equally into three bowls.Step nine: Serve it topped with some sauteed beetroot cubes.Enjoy sipping this yummy green peas potato soup topped with beetroot!
Step one: Heat butter. Saute chopped ginger and garlic until golden.
Step one: Heat butter. Saute chopped ginger and garlic until golden.
Step two: Throw in green peas and potatoes. Add some salt. Stir cook for 2 minutes.
Step two: Throw in green peas and potatoes. Add some salt. Stir cook for 2 minutes.
Step three: Add a cup of water. Cover the pan. Cook until the veggies are soft and get cooked.
Step three: Add a cup of water. Cover the pan. Cook until the veggies are soft and get cooked.
Veggies cooking in the pan.
Veggies cooking in the pan.
Step four: Transfer it to a mixer or blender.
Step four: Transfer it to a mixer or blender.
Step five: In the same pan, add 1/2 a teaspoon of butter. Throw in beetroot. Add salt to taste. Saute beetroot cubes sprinkling water little by little until they become soft.
Step five: In the same pan, add 1/2 a teaspoon of butter. Throw in beetroot. Add salt to taste. Saute beetroot cubes sprinkling water little by little until they become soft.
You can cover the pan to speed up the cooking process. Once cooked, collect the cubes in a plate.
You can cover the pan to speed up the cooking process. Once cooked, collect the cubes in a plate.
Step six: Add milk to the mixer. Grind together to get a smooth puree.
Step six: Add milk to the mixer. Grind together to get a smooth puree.
The puree
The puree
Step seven: Transfer it to the same pan or any other vessel. Add remaining milk, remaining salt, and pepper powder. Add water as per instructions to adjust the consistency.
Step seven: Transfer it to the same pan or any other vessel. Add remaining milk, remaining salt, and pepper powder. Add water as per instructions to adjust the consistency.
Step eight: Bring the mix to a gentle boil. Turn off the heat. Pour it equally into three bowls.
Step eight: Bring the mix to a gentle boil. Turn off the heat. Pour it equally into three bowls.
Step nine: Serve it topped with some sauteed beetroot cubes.
Step nine: Serve it topped with some sauteed beetroot cubes.
Enjoy sipping this yummy green peas potato soup topped with beetroot!
Enjoy sipping this yummy green peas potato soup topped with beetroot!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 142
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Carbohydrates 22 g7%
Sugar 1 g
Fiber 3 g12%
Protein 3 g6%
Cholesterol 0 mg
Sodium 18 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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