Indian Style Beetroot Soup Recipe
This Indian Style Beetroot Soup offers a perfect blend of flavors with the earthy sweetness of beetroot and the aromatic spices typical of Indian cuisine. It’s a comforting and healthy vegetarian dish that’s perfect for a light dinner or as a starter before your main course. This vibrant soup is not only rich in nutrients but also bursts with flavor, thanks to roasted tomatoes, garlic, and a variety of Indian spices.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beetroot | 2 (grated) |
| Tomatoes | 3 (chopped) |
| Garlic | 4 cloves (crushed) |
| Onion | 1 (finely chopped) |
| Vegetable stock | 4 cups |
| Black pepper powder | 1 teaspoon |
| Bay leaf (Tej Patta) | 1 leaf |
| Whole Black Peppercorns | 2 whole |
| Cloves (Laung) | 2 whole |
| Cinnamon stick (Dalchini) | 1/2 inch stick |
| Salt | To taste |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Instructions:
-
Roasting Tomatoes:
Begin by dicing the tomatoes into small pieces and placing them in an ovenproof pan. Add the crushed garlic over the tomatoes and drizzle a bit of olive oil on top. Roast the tomatoes in a preheated oven at 180°C (350°F) for about 20 minutes, or until they soften and slightly caramelize. Once done, allow them to cool and then blend them into a smooth puree using a mixer grinder. -
-
Preparing the Soup Base:
Heat some oil or butter in a large pan over medium heat. Add the bay leaf, cloves, black peppercorns, and cinnamon stick to the pan. Stir the spices continuously until you begin to smell their fragrant aroma. This step will help release the essential oils from the spices. -
Sautéing the Onions:
Add the finely chopped onion to the pan with the spices. Cook for 4-5 minutes, stirring occasionally, until the onions turn soft and translucent with a light pink color. -
Cooking Beetroot and Tomato Puree:
Add the grated beetroot and the roasted tomato puree to the pan. Stir and cook for about 5 minutes. The combination of beetroot and tomato will begin to meld together, creating a rich, colorful base for your soup. -
Adding the Vegetable Stock:
Pour in the vegetable stock and add salt and black pepper to taste. Stir the soup and bring it to a gentle simmer. Allow the soup to cook for about 10-15 minutes, so all the ingredients blend together and the flavors meld. -
Blending the Soup:
After the soup has cooked, taste it and adjust the seasoning if necessary. Remove the soup from the heat and allow it to cool slightly. Use a blender to puree the soup until it becomes smooth and velvety. If you prefer a finer texture, you can strain the soup to remove any bits of beetroot. -
Final Touches:
Once the soup is smooth, return it to the saucepan and heat it again until it’s hot and ready to serve. -
Serving:
Serve the soup hot, garnished with a sprinkle of sesame seeds and fresh coriander leaves for added crunch and freshness.
Serving Suggestions:
This Indian Style Beetroot Soup pairs wonderfully with a side of Bean Sprout & Corn Salad for a wholesome dinner. You can also serve this soup as a light appetizer before an Indian meal. Its depth of flavor and rich color make it a visually stunning dish to present to guests or enjoy as a comforting weeknight meal.
This recipe is a delicious introduction to Indian cuisine, offering a balance of spices and natural sweetness from the beetroot. Perfect for anyone looking to explore new flavors, it’s a dish that’s sure to please vegetarians and non-vegetarians alike!
