Tricolour Exotic Soup

Recipe by
Total Time:
30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Mughlai Recipes from 

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.

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

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  • For the red creamy soup:
  • ¾ kg. tomatoes
  • ¾ cup milk
  • 1 beetroot
  • 1 onion
  • 1 carrot
  • 1 tbsp. flour
  • 4 flakes garlic
  • Salt, pepper and sugar to taste
  • 1 ½ tbsp. butter
  • For the green creamy soup:
  • 2 bunches spinach, chopped
  • 3/4th cup milk
  • 1 onion, chopped
  • 1 ½ tbsp. flour
  • 2-3 cloves
  • Salt and pepper to taste
  • 1 ½ tbsp. butter
  • For the white colour:
  • 6 tbsp. fresh cream

How to Make Tricolour Exotic Soup

  • To prepare the red creamy soup: Cut the vegetables into large pieces and pressure cook with a little water till done.
  • When cool, puree the vegetables. Melt butter in a heavy bottomed pan.
  • Add flour and stir for a minute. Gradually, add milk and stir well to a smooth mixture.
  • Add the vegetable puree, salt, pepper and sugar and mix well. Add water as required to make 6 servings.
  • Simmer for 10 minutes. Remove from heat and strain the soup to get a smooth creamy consistency.
  • To make the green creamy soup: Pressure cook spinach till done and when cool, puree the spinach. Melt butter in a heavy bottomed pan.
  • Add onions and cloves and sauté till the onion turns transparent. Add spinach puree and about 4 cups water.
  • Bring it to a boil. Mix flour in the milk to a smooth paste and add to the boiling soup. Stir well.
  • Add salt and pepper to taste. Remove from heat. Strain the soup, discarding cloves, to get a smooth creamy consistency.
  • For serving, gently pour the red creamy soup from one side of the bowl and green creamy soup from the other side of the bowl, both occupying equal space.
  • Beat fresh cream slightly, till it thickens. Make a ring of cream in the centre of the bowl and serve this exotic tricolor soup hot.