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Beetroot Soup

1 md Beet root dark
1 md Piece bottle gourd
1 sm Onion
1 sm Tomato
1 sm Potato
1/2 ts Sugar
Salt; pepper to taste
1 tb Whipped cream; (1 to 2)
1 ts Chopped basil or coriander


Clean, peel and chop vegetables into large chunks.

Pressure cook till soft.

Cool, blend in mixie and strain.

Add seasoning except chopped coriander and cream.

If desired, serve chilled with soup sticks.

Or Serve piping hot with hot garlic rolls.

In either case add a swirl of cream and some chopped coriander on top in each bowl.


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