Instant Pot Beetroot Soup (Folic acid soup in IP)

Beetroots are excellent source of folic acid that is very important for pregnant  women and a very good source of fibre, manganese and potassium. It is also rich in calcium, iron, Vitamin A and C. It increases the number of white blood cells which are responsible for eliminating abnormal cells in our body. I have already posted many soup recipes in my blog - spinach lentil soup, barley tomato soup, barley lemongrass soup, barley celery soup, triple C soup, mushroom soup.

Cooking time: 8 mins

Serving : 2

Ingredients:

Beetroot - 1 cup (grated)
Onion - 1/2 (finely chopped)
Tomato - 1 (small, finely chopped)
Green chilli - 1 (optional)
Turmeric - 1/4 tspn
Milk - 1/2 cup
Cinnamon - 1 inch
Fennel seeds - 1 tspn
Uraddal - 1 tspn
Curry leaves - few
Coriander leaves - few (chopped)
Pepper powder - 1/4 tspn
Lemon juice - 1 tspn
Oil - 1 tspn
Salt to taste

Method:

1. Grab all the ingredients.

2. Switch on the IP. Add oil, uraddal, fennel seeds, cinnamon.

3. Add onion, green chilli, curry leaves. Saute till it becomes transparent.

4. Add tomato and saute till it becomes mushy.

5. Add beetroot, salt, turmeric and saute for a minute.

6. Add 1 1/2 cup water, milk.

7. Close the lid. Press the manual for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

8. Open the lid. Filter the soup using a strainer.

9. Add pepper powder, lemon juice and coriander leaves.

10. Beetroot soup is ready to serve.

Notes:

You can avoid using green chilli and add pepper powder alone.