Beetroot– 1 ½ cup (chopped)
Carrot – 1
Tomato – 1
Shallots - 2
Bay leaf – 1
Black pepper – 8-10
Garlic – 3 clove
Ginger – 1 inch
Butter – 1 tbsp
Fresh cream – 1 tsp
Salt – 1 tsp
Water or stock – 2 cup
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add butter to the inner cooking pot and allow it to melt. Add bay leaf, black pepper and sauté for 1 min.
Add shallots, ginger, garlic and continue to sauté for 2 min. Next add beetroot, tomato, carrot along with salt. Mix until they blend well. Then add water or stock. Stir until it comes to boil.
Press cancel button to stop saute.
Place the closing lid over the top. Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Dal/ Channa ’ pre-set menu button in the ROBOCOOK and select Quick. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking.
After Pre-Cooking is done the cooking countdown will appear and starts down from 20 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Press cancel and drain off the water. Take pressure cooked vegetables into a blender and blend them to smooth paste.
Press sauté mode and finally transfer the beetroot paste into cooking pot along with drained water and mix well adjusting consistency as required.
Once the soup is done add fresh cream and mix well for 3 min. Switch to Keep warm or Off mode. Garnish with fresh mint leaves.
Beetroot Soup is ready. Serve it hot !!