TRI-COLOUR EXOTIC SOUP

INGREDIENTS

FOR THE RED CREAMY SOUP

tomatoes   3/4 kg- 750 gm

carrot 1 big

beetroot  1 small

onion  1

garlic  3-4 cloves

butter  1  1/2 tbsp

flour   1 tbsp

milk  3/4 cup

salt, pepper & sugar to taste

Method

cut vegetables into big pieces & pressure cook with little water.

 cool & make purée.

melt butter, add flour, stir for a minute.

add milk, stir well till saucy, add vegetable purée & seasoning.

adjust water as needed, simmer for 10 minutes.

strain soup again to get a smooth consistency.

FOR THE GREEN CREAMY SOUP

spinach chopped  5 cups

onion 1 chopped

cloves 2-3

butter 1 1/2 tbsp

flour  1 1/2 tbsp

milk  3/4 cup

salt & pepper to taste

Method

cook spinach, cool & purée it.

melt butter.  add onion & cloves, sauté till soft.

add spinach purée & about 4 cups of water.

let it boil mix corn flour with milk to a smooth paste, ass to the boiling soup.

add salt & pepper pdr. to taste.

strain, discard cloves, it should be creamy.

For serving, gently pour red soup from one side into the bowl & green soup from the other side of the bowl, both occupying equal space. 

take fresh cream  slightly beat it to thicken. Make a ring of cream in the centre of the soup, making it an exotic tri-colour soup.