Beetroot Soup Recipe – Indian Style Beetroot Soup
This Indian-style beetroot soup is a nourishing and vibrant dish, packed with earthy flavors and health benefits. The combination of fresh beetroot, tomatoes, and aromatic spices makes this soup perfect for a cozy dinner. It’s also a great option for vegetarians looking for a flavorful and hearty dish. Here’s how to make it:
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beetroot (grated) | 2 medium-sized |
| Tomatoes (chopped) | 3 large |
| Garlic (crushed) | 4 cloves |
| Onion (finely chopped) | 1 large |
| Vegetable stock | 4 cups |
| Black pepper powder | 1 tsp |
| Bay leaf | 1 |
| Whole black pepper | 2 whole |
| Cloves | 2 |
| Cinnamon stick | 1/2 inch piece |
| Salt | To taste |
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Total Time:
1 hour (60 minutes)
Servings:
4
Cuisine:
Indian
Course:
Dinner
Diet:
Vegetarian
Instructions:
-
Prepare the Vegetables:
- Start by chopping the tomatoes into small pieces. Place them in a baking tray.
- Add the crushed garlic and a little olive oil to the tomatoes. Toss them gently to coat.
- Preheat your oven to a medium temperature (about 350°F / 175°C). Roast the tomatoes and garlic for 20 minutes, or until they become soft and caramelized.
- Remove the tray from the oven and set it aside to cool. Once cooled, blend the roasted tomatoes and garlic into a smooth puree using a mixer grinder. Set the puree aside.
-
Cooking the Soup:
- In a large pan or kadhai, heat some oil or butter over medium heat. Add the bay leaf, whole black pepper, cloves, and cinnamon stick to the pan. Sauté these spices for about 20 seconds until aromatic.
- Next, add the chopped onion to the pan. Cook the onion until it becomes soft and translucent, about 5-7 minutes.
- Add the grated beetroot and stir well. Let the beetroot cook for 5-7 minutes, allowing it to soften and release its juices.
- Now, add the prepared tomato puree to the pan and mix well. Cook this mixture for another 5-7 minutes, allowing the flavors to combine.
-
Simmer the Soup:
- After cooking the beetroot and tomato mixture, add the vegetable stock, salt, and black pepper powder to the pan. Bring the mixture to a boil.
- Reduce the heat and let the soup simmer for 10-15 minutes, allowing the flavors to meld together and the soup to thicken slightly.
-
Blend and Strain:
- Turn off the heat and let the soup cool down for a few minutes. Once slightly cooled, blend the soup using a hand blender or transfer it to a mixer grinder to make a smooth puree.
- After blending, strain the soup through a fine sieve to remove any solids, resulting in a smooth and velvety texture.
-
Final Heating:
- Heat a saucepan and pour the strained soup into it. Let it simmer for an additional 2 minutes to ensure it’s piping hot.
- Once heated, ladle the soup into bowls.
-
Garnish and Serve:
- Garnish the beetroot soup with roasted sesame seeds (til) and fresh chopped coriander leaves for a delightful crunch and added flavor.
- Serve the beetroot soup as a starter before your main meal, such as paired with spinach dal (palak dal) and aloo bhindi (potato and okra curry), along with fresh phulka (Indian flatbread).
Tips for Making the Perfect Beetroot Soup:
- Roast the tomatoes: Roasting the tomatoes in the oven intensifies their natural sweetness and adds depth to the soup’s flavor.
- Straining the soup: Straining the soup ensures a silky smooth texture, making it more enjoyable.
- Spices: Feel free to adjust the spices according to your preference. You can add a pinch of turmeric or garam masala for an extra touch of flavor.
Nutritional Information (per serving):
- Calories: Approximately 120-150 kcal
- Protein: 3g
- Carbohydrates: 30g
- Fiber: 5g
- Fat: 2g
- Sodium: 400mg
This beetroot soup is a delightful and healthy addition to any meal, offering a unique blend of flavors and vibrant color. Enjoy this Indian-style beetroot soup as a deliciously comforting dish on chilly evenings.
