Beetroot soup recipe with spinach and crisp roasted curried chickpeas (chana). A healthy wholesome soup to fill your tummy.
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Winter is here, rainy season is here. Am getting soup recipe requests. I take this opportunity to make soup and have it too.
As I am not at all a fan of soup, also don't consume the needed veggies, nutrients.
I am not sure how many soups I will try, but sure this one with beetroot is a random find with the ingredients I had in hand after trying palak chana.
Hand full of baby spinach and cooked chana were there, so immediately made this soup for lunch.
The curried chickpeas roasted crisp is the highlight ingredient in this soup. I loved it a lot.
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Recipe card
Beetroot soup recipe
Ingredients
- 1 Beetroot small
- 1 Tomato
- ½ Onion
- ½ cup Chickpeas/ chana cooked
- ¼ cup Spinach Measure packed
- 1 teaspoon Sambar powder/ curry powder
- ½ teaspoon Cumin powder
- Oil 2 tbsp
- Salt
Instructions
- Clean spinach, chop roughly. Peel off the skin of beetroot, chop roughly. Finely chop onion. Slit tomato into two.
- In a small pressure cooker, heat 1 tablespoon oil, add onion to it with a pinch of salt. Fry until onion turn soft. Add cumin powder, give a quick stir.
- Place tomato, chopped beetroot. Pour 2 cup water and pressure cook for 3 whistles or until beetroot is cooked.
- Open once the pressure is released. Using immersion blender, grind smoothly.
- Again start heating the soup, add chopped spinach to it. Simmer for 5 minutes or until spinach is cooked soft. Switch off once done.
- Meanwhile, heat a heavy bottomed pan with remaining oil, add cooked chickpeas, sambar powder and required salt. Mix well.
- In low flame, cook so that the chickpeas turn crispy (roughly 10 mins). Stir occasionally for even cooking.
- Top the soup with the crispy chickpeas while serving.
Notes
- Instead of pressure cooking, you can cook in open pot as well. Finely chop beetroot or use food processor to grate to save cooking time.
- Roast chickpeas without burning it. Patience is the key. Also use heavy bottom pan.
- If no immersion blender, cool down and use mixie to grind.
Stepwise photos
- Clean spinach firstly, chop roughly. Peel off the skin of beetroot, chop roughly. Finely chop onion. Slit tomato into two.
- In a small pressure cooker, heat 1 tablespoon oil, add onion to it with a pinch of salt.
- Fry until onion turn soft. Add cumin powder, give a quick stir. Place tomato, chopped beetroot.
- Pour 2 cup water and pressure cook for 3 whistles or until beetroot is cooked. Open once the pressure is released. Take out the skin of tomato carefully as it will make beetroot soup no so smooth.
- Using immersion blender, grind smoothly. Again start heating the soup, add chopped spinach to it. Simmer for 5 minutes or until spinach is cooked soft. Switch off once done.
- Meanwhile, let's do toppings for beetroot soup. Heat a heavy bottomed pan with remaining oil, add cooked chickpeas, sambar powder and required salt. Mix well.
- In low flame, cook so that the chickpeas turn crispy (roughly 10 mins). Stir occasionally for even cooking. Top the soup with the crispy chickpeas while serving.
Season beetroot soup generously with black pepper while serving.
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