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Exotic Tri-Color Christmasy soup for the holidays


For the Red Creamy soup

¾ kg tomatoes

1 carrot

1 small beetroot

1 onion

3 cloves garlic

½ tbsp butter

1 tbsp flour

¾ cup milk

Salt and pepper to taste


For the green creamy soup

5 cups chopped spinach

1 onion chopped

203 cloves

1/1/2 tbsp butter

1 tbsp flour

¾ cup milk

Salt and pepper


For the red soup

Cut the vegetables into big pieces and pressure cook with little water. Cool and make it to a a puree

Now prepare the white sauce. Melt the butter and add in the flour for a few minutes. Then add the milk and stir till it because a sauce. Mix in the vegetables puree, salt and pepper. Adjust the water content. Simmer for 10 minutes. Strain it to get an even smooth consistency.

For the Green creamy soup

For the Green creamy soup

 Blanch the Spinach and make it to a puree. Add the onions and cloves and saute until the onions turn soft. Add the spinach paste and 4 cups of water. Bring to a boil. Dissolve the flour in the milk and add to the soup. Add salt and pepper. Strain the soup and discard the cloves.

For serving.

Gently pour red creamy soup from one side of the bowl and the green creamy soup from the other side. You can garnish with a layer of cream on top to give a visual appeal.  Serve right away!

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