Tricolour Exotic Soup is an exciting variation of the Mughlai soups with a healthy combination of rich, flavourful ingredients. It involves three hearty portions - red creamy layer, green creamy layer and a ring of cream in the centre. Juicy, red tomatoes, milk, beetroot, onion, carrot, flour, garlic, pepper and butter make the red half of the classic soupy broth. Chopped spinach, milk, flour, cloves, pepper and butter are used in making the green portion.
Make sure that you achieve a smooth, creamy consistency in both the halves. Make an attractive layer of thick cream in the centre of the aromatic soup! Relish it piping hot so that you wouldn't miss the natural taste of the soup.