Beetroot soup recipe
Beetroot soup recipe with spinach and crisp roasted curried chickpeas (chana). A healthy wholesome soup to fill your tummy.
Servings: 2
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.