I really love root vegetables and I cannot bake them here and I’ve had them sauteed in a hundred ways. So, along with my love of root veggies my job as a mother trumps, and low and behold I love the most time consuming vegetables, like beetroot. Now, in my journey in India I have come up with a great recipe that I love which incorporates many Indian tastes in a delicious low broth soup for babies and children to eat!
5 medium carrots cut into triangles bite size
4 medium onions in bite size pieces
1 large turnip cut into bite size pieces
1 whole stalk of celery the whole thing leaves heart and all in bite size pieces
3 small bay leafs
1 tsp hing powder
1 tsp of turmeric powder
2 to 4 tsp of salt
1/4 tsp of black pepper
2 garlic cloves
2 tbs dry fresh parsley
4 tbs unsalted butter or olive oil
4 cups water
In a pan that is suitable for putting in a pressure cooker add everything but 4 tbs unsalted butter and 3 cups of water, let mixture soak for 30 minutes. add remaining water and 2 tbs of butter before putting it in a pressure cooker. pressure cook for 6 to 7 minutes after 1st whistle. Take out and remove most of water and set aside to freeze. gently mash the mixture a little adding butter and salt to taste. If I want more of a kick to the soup for my inlaws I add Guntur green chillies and Kovvur red chilli powder to their taste in cooker whith veggies.
Veggie Sauce to try with but not madatory as we eat with sauce or milk bread rusk with soup.