1 medium beet root dark
1 medium piece bottle gourd
1 small onion
1 small tomato
1 small potato
1/2 tsp sugar
salt, pepper to taste
1-2 tbsp. whipped cream
1 tsp chopped basil or coriander

Beetroot Soup Preparation :

Clean, peel and chop vegetables into large chunks.
Pressure cook till soft.
Cool, blend in mixie and strain.
Add seasoning except chopped coriander and cream.
Serve piping hot with hot garlic rolls.