Beetroot Soup Recipe – Indian Style
Description
Beetroot is low in fat and rich in antioxidants. While we prepare various types of soups at home, have you ever tried making beetroot soup? This recipe includes tomatoes, which make the soup even more delicious. Once you try it, we’re sure you’ll want to make it again and again!
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Ingredients:
- 2 Beetroot, grated
- 3 Tomatoes, chopped
- 4 Garlic cloves, grated
- 1 Onion, chopped
- 4 cups Vegetable stock
- 1 tsp Black pepper powder
- 1 Bay leaf
- 2 Whole black peppercorns
- 2 Cloves
- 1/2 inch Cinnamon stick
- Salt, to taste
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Instructions:
-
To make the beetroot soup, start by chopping the tomatoes. Add them to a pan along with the grated garlic and a little olive oil. Roast them in a preheated oven at 180°C for 20 minutes. Once done, remove from the oven and set aside to cool. After cooling, blend the mixture into a smooth puree and set aside.
-
In a separate pan, heat oil or butter. Add the bay leaf, cloves, black peppercorns, and cinnamon stick. Sauté for about 20 seconds to release their flavors.
-
Add the chopped onion and cook until it becomes soft and translucent.
-
Once the onions are softened, add the grated beetroot and the tomato puree. Cook the mixture for 5-7 minutes, stirring occasionally.
-
After 5 minutes, add the vegetable stock, salt, and black pepper powder. Let the soup cook for another 10-15 minutes.
-
Turn off the heat and let the soup cool down. Once cooled, blend the mixture again into a smooth puree using a mixer grinder. Strain the soup to remove any solids and set the liquid aside.
-
Heat the strained soup in a saucepan for 2 minutes until it’s hot.
-
Pour the hot soup into a bowl and garnish with sesame seeds (til) and fresh coriander leaves.
Serve the delicious beetroot soup with your daily meal, such as with spinach dal, potato bhindi sabzi, and chapati for a wholesome dinner!
Enjoy this nutritious and tasty Indian-style beetroot soup!
