Beetroot Soup
Beetroot soup is a delicious spiced soup with goodness of coconut milk and lentils. This soup is specially crafted diet plan for weight loss
Servings 4 people
Calories 141kcal
Ingredients
- 2 cups Beetroot grated
- 1 tablespoon Butter
- 1 tablespoon Garlic ,chopped
- 1 teaspoon Ginger ,grated
- 1 teaspoon Green chilies chopped
- ½ cup Coconut Milk thick
- Salt to taste
- Coriander leaves for garnishing
To Pressure Cook
- 2.5 cups Vegetable Stock or water
- ¼ cup Split yellow moong dal
- 1 Bay leaf
- 2 Cloves
- 1 inch Cinnamon Stick
- 4 Black peppercorns
- 2 cups Water
Spice Mix
- ¼ teaspoon Garam Masala Powder
- ½ teaspoon Red Chilli powder
- ½ teaspoon Coriander powder
- 1.5 tablespoon Water
For Tempering
- ½ tablespoon Coconut Oil extra virgin
- ½ teaspoon Mustard Seeds , black
- ½ teaspoon Jeera / Cumin Seeds
- 1 teaspoon Curry leaves , chopped
- 2 tablespoon Cashew nuts , chopped
Instructions
Preparations
- Rinse and soak moong dal for 30 minutes to 1 hour.
- Extract coconut thick milk and keep aside, you can also use store brought coconut milk from tetra packs.
- Grate approximately around 2 cups of beetroot and keep aside.
- In a pressure cooker add soaked moong dal with whole spices (1 bay leaf , 1 inch cinnamon stick , 2 cloves and 4 black peppercorns ) , adding whole spices is optional
- Add 2 cups water and pressure cook for 2-3 minutes.
- When pressure settles down, open the lid, remove whole spices and discard them. Whole spices are just added to get some flavour to the soup.
- Whisk dal well and set aside.
- In a blender / mixer jar, blend 2 cups of grated beetroot with little water to get smooth puree. Approximately you’ll get around 1.5 cups of puree.
- In a small bowl , mix ¼ teaspoon of garam masala powder , ½ teaspoon red chilli powder and ½ teaspoon coriander powder, mix with 1- 1.5 tablespoon of water to make spice paste and set aside.
To make Soup
- In a deep pot / kadai , heat 1 tablespoon of butter
- Add chopped garlic, ginger and green chillies, sauté for a minute till raw smell goes off.
- Now add beetroot puree , ½ cup of rinsed water from mixer jar and bring it to nice boil.
- Add salt and cooked dal and mix well .
- Now add vegetable stock or water and bring it to rolling boil.
- Now regulate the heat to low and add ½ cup of thick coconut milk.
- On low flame , Keep stirring for 4 to 5 minutes until it slightly thickens.
- Turn off the flame and keep soup aside.
For Tempering
- Heat ½ tablespoon of coconut oil, add mustard seeds , jeera / cumin seeds , chopped curry leaves and 2 tablespoon of cashew nuts , chopped.
- Turn off the stove.
- Tip in prepared spice paste into the tempering
- Now pour tempering over prepared soup
- Garnish with fresh coriander leaves and serve hot soup paired with croutons.
Video
Notes
- Instead of garam masala , red chilli powder and coriander powder , you can also use curry powder to make spice paste
- Whole spices while pressure cooking lentils is optional , it just adds mild flavour to soup ,you can skip if you don't like.
- As I have used water here instead of vegetable stock , to give some flavour I have added whole spices while cooking dal , If using vegetable stock you can omit whole spices.
Nutrition
Calories: 141kcal