Beet Soup with Indian Spices Recipe

Name: Beet Soup with Indian Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 or 6 medium red beets with greens (about 2 1/2 pounds with greens), stems and greens cut off and reserved; 2 teaspoons canola oil; 1 medium onion, halved lengthwise and cut into thin half-moons; 1 tablespoon minced garlic; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; Pinch of cayenne pepper, or to taste; 1/8 teaspoon freshly ground pepper; 3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 1/4 cups); 3/4 teaspoon coarse salt; 1 3/4 cups homemade or low-sodium store-bought chicken stock; 1/3 cup plain low-fat yogurt

Servings: persons

5 or 6 medium red beets with greens (about 2 1/2 pounds with greens), stems and greens cut off and reserved
2 teaspoons canola oil
1 medium onion, halved lengthwise and cut into thin half-moons
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
Pinch of cayenne pepper, or to taste
1/8 teaspoon freshly ground pepper
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 1/4 cups)
3/4 teaspoon coarse salt
1 3/4 cups homemade or low-sodium store-bought chicken stock
1/3 cup plain low-fat yogurt

1
Cut the beet greens into thin strips and the stems into 1/4-inch pieces; set both aside.
2
Peel the beets with a vegetable peeler; cut into 1/4-inch-thick matchsticks.
3
Set aside.
4
Heat the oil in a large saucepan over medium heat until hot but not smoking.
5
Add the onion; cook, stirring occasionally, until softened and just browned, about 7 minutes.
6
Add the garlic; cook until fragrant, about 1 minute.
7
Add the cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.
8
Add the tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until the juices are released, about 2 minutes.
9
Add the stock and 4 1/2 cups water (for a thinner consistency, add up to 5 cups water); bring to a boil.
10
Add the beets and stems.
11
Reduce heat; simmer until the beets are tender, about 35 minutes.
12
Add the greens; cook until just tender, about 5 minutes.
13
Divide the soup among 6 bowls; divide the yogurt among the servings.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 or 6 medium red beets with greens (about 2 1/2 pounds with greens), stems and greens cut off and reserved, 2 teaspoons canola oil, 1 medium onion, halved lengthwise and cut into thin half-moons, 1 tablespoon minced garlic, and more.

Yes, Beet Soup with Indian Spices falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet Soup with Indian Spices

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