Winter Diet: Boost Your Immunity With This Wholesome Soup
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Although we love the winter chills and the year-end festivities, this season also takes a toll on our immune system, and many of us become more vulnerable to common infections resulting in cold and cough. To counter that we have a bevy of fresh winter produce that gives us a wealth of healthy foods that may help us prevent infections and ease the symptoms. Veggies like carrot, beetroot, and tomatoes that are enriched with nutrients, are found in abundance during winters

The best part is that all these vegetables are quite versatile, and if you are someone who prefers light and wholesome meals but don’t want to compromise on flavour, the carrot, beetroot, and tomato (‘CBT’) soup is perfect for you.  

A popular home remedy to ward off all health issues in winter, the CBT soup warms up the body and helps ease your cold and cough. It also boosts your immunity and can help with weight loss. Need we say more? You must’ve tried a vegetable juice with the three vegetables, but a heart-warming soup is exactly what you need during the bone-chilling winter season.  

Health benefits carrot, beetroot and tomato 

The health benefits of carrots, beetroot, and tomato are widely known. Besides being rich in fibre, immunity-boosting vitamins and carotenoids, all three vegetables are low in calories, help ease digestion in winter, improve metabolism and boost overall health. No wonder several health experts, nutritionists and doctors have promoted consuming seasonal, fresh vegetables, especially during season change. If you too are planning to make a wholesome soup for your next meal, we’ve got a simple CBT soup recipe for you.  


  • 2 carrots 
  • 1 beetroot 
  • 4 tomatoes 
  • 2 tbsp olive oil 
  • Ginger (chopped) 
  • Salt 
  • Pepper 
  • A handful of coriander leaves 


  • Take the carrots, beetroot and tomatoes, wash and roughly chop them.  
  • In a pressure cooker, heat some olive oil and add chopped ginger. Saute well. 
  • Now, add the chopped vegetables, sprinkle some salt and pepper, and add 2-3 glasses of water. 
  • Pressure cook them until the veggies and let them cool down. 
  • Then, blend them all with a hand blender to make the soup.  
  • Garnish with coriander leaves and serve.