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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Beet Soup with Indian Spices

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions