Beetroot Soup

Beetroot Soup
Product Used for the Recipe
AJI-NO-MOTO® Recipes AJI-SHIO® Flavoured Pepper Recipes
Ajinomoto Malaysia
Recipe Description

Beetroot Soup


Ingredients A:

200 g Beetroot
120 g Potato
50 g Cabbage
30 g Celery
650 ml Water
Some Chopped parsley

Ingredients B:

1 tbsp Cooking oil
100 g White button mushroom, sliced
80 g Fresh milk
½ tsp AJI-NO-MOTO® Umami Seasoning
½ tsp AJI-SHIO® Flavoured Pepper
  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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