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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.
Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: Indian
Servings: 2


  • 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


  • 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.


  • 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.