How to Make Green Pea Potato Soup With Beetroot Topping

Updated on March 22, 2018
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I am passionate about cooking and eating natural, healthy, and tasty foods. I like to write articles about healthy and yummy foods.

Green Pea and Potato Soup With Beetroot Topping
Green Pea and Potato Soup With Beetroot Topping

A Delicious, Milky, Green Soup

Green pea and potato soup is very delicious with its smoky and pronounced flavor. Milk and garlic make magic here. This soup is loaded with nutrients on its own. Added to that, it is topped with stir-fried beetroot.

Green peas are a very good source of vitamin K, dietary fiber, vitamin B, vitamin C, folates, iron, protein, and many other minerals. These mildly sweet peas are very soft and delicious.

Potatoes are a low-calorie and nutrient-dense vegetable. It gives a silky finish to this soup. It has no fat, sodium, or cholesterol. It is a good source of fiber, potassium, antioxidants, and vitamin C. Potato dishes are very tasty.

Beetroot is high in immune-boosting vitamin C, fiber, and minerals. It ranks among the top ten antioxidant vegetables. It has folates, flavonoids, and carotenoids. It is sweet and tasty.

The other ingredients used are garlic, ginger, pepper powder, milk, and butter. All these are beneficial for human body.

Making this green peas potato soup is very easy. It took me about 30 minutes to make this soup for three people.

Now, let me share the detailed recipe with you.

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Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Three bowls of soup

Ingredients

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

Step-By-Step Instructions and Images for Making Green Pea and Potato Soup with Beetroot Topping

  1. Heat 1/2 a teaspoon butter in a deep-bottomed pan. Throw in chopped ginger and garlic.
  2. Saute till they become golden. Now, add green peas and potatoes. Add some salt. Stir-cook for 2-3 minutes.
  3. Add a cup of water. Cover the pan. Cook on a low heat till the veggies get 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 very little salt. Stir-cook, sprinkling water little by little, just enough to cook beetroot.
  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 each 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 thin, beetroot may sink. No problem. Eat the beetroot cubes along with the puree.
  14. Both the ways, this soup is awesome. Enjoy drinking this smoky flavored soup!

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Step one: Heat butter. Saute chopped ginger and garlic till 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 till 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 till 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 till golden.
Step one: Heat butter. Saute chopped ginger and garlic till 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 till the veggies are soft and get cooked.
Step three: Add a cup of water. Cover the pan. Cook till 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 till 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 till 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 of Green Pea and Potato Soup with Beetroot Topping

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 58 mg2%
* 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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