Beetroot soup recipe

Beetroot soup recipe with spinach and crisp roasted curried chickpeas (chana). A healthy wholesome soup to fill your tummy.

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 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. Now lets jump into beetroot soup preparation.

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Beetroot soup recipe

Beetroot soup recipe with spinach and crisp roasted curried chickpeas (chana). A healthy wholesome soup to fill your tummy.

Course Soup

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Servings 2

Cup measurements

Ingredients

• 1 Beetroot small
• 1 Tomato
• 1/2 Onion
• 1/2 cup Chickpeas/ chana cooked
• 1/4 cup Spinach Measure packed
• 1 tsp Sambar powder/ curry powder
• 1/2 tsp Cumin powder
• Oil 2 tbsp
• Salt as needed

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 tbsp 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. 

Beetroot soup method:

1. Clean spinach, chop roughly. Peel off the skin of beetroot, chop roughly. Finely chop onion. Slit tomato into two.
2. In a small pressure cooker, heat 1 tbsp oil, add onion to it with a pinch of salt.
3. Fry until onion turn soft. Add cumin powder, give a quick stir. Place tomato, chopped beetroot.
4. 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.
5. 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.
6. Meanwhile, heat a heavy bottomed pan with remaining oil, add cooked chickpeas, sambar powder and required salt. Mix well.
7. 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 generously with black pepper while serving.