Beetroot Soup
40m
Ingredients
Instructions
1
Cut all the vegetables (A) into small pieces.
2
Steam beetroot and potato around 20 minutes or until soften.
3
Heat oil in a wok, add in cabbage and celery, stirfry until fragrant, dish out.
4
Put steamed beetroot, potato, stir-fried cabbage and celery into a blender, blend with water to form puree.
5
Return to the wok, boil with button mushroom and milk.
6
Season with AJI-NO-MOTO® Umami Seasoning and AJI-SHIO® Flavoured Pepper, let it boil and then turn off the heat.
7
Sprinkle parsley and serve.
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