The soup season is approaching and this soup is the best soup loaded with iron, folic acid and is a perfect bowl for a cold winter evening. This rich burgundy colour and the perfect blend of sweet sour and herbs is a must try in your Instant pot this winter! Vegetarians, Vegans, weight watchers, diet planners it’s all there for you! Enjoy it with the choice of bread and serve your dinner table with this beauty in this fall.
Tomatoes are the lifeline for any soup. Any curry can taste delicious with the tomatoes that go in. Spinach is essentially our family favourite. From smoothies, to khandvi (starter) to soups, to curries, to main course I can include it in my diet every where. Check all the recipe variations in the bold links above. Beetroot is my favourite colour. I use it in my red velvet brownies, my pav bhaji turns vibrant and naturally dark and a lot of variety uses. We love eating boiled beetroot with a dash of salt and pepper!! Ever tried?
Beetroot and spinach are my favourite essential veggies and particularly always a part of my recipes. Recipes like the beetroot cutlets, spinach paratha, spinach nuggets etc and so on. This iron rich soup is the family favourite especially during the cold nights.
Beetroot Spinach soup
Tomato, Beetroot soup – A vibrant soup with rich creamy texture and a hint of spice from thyme and basil and freshly ground black pepper is what it is. Inspired from the tomato soup made frequently by my mom, and served with her homemade croutons this soup is no less than any.
My kids are often lazy in eating their greens. Finding various ways to feed them , soup being one of my most favorite tricks. Beetroot is best served in soups and I love feeding them creative way. Loaded with vitamins, protein and iron. This soup is a variation in the traditional soup my mom made by adding a few more veggies and flavors.
We all love the beautiful color and the creamy texture it has.. This soup is a very healthy appetizer with its sweet and tangy flavors, spiced with the wonderful aroma.
Let’s check the recipe in detail.
Do stop by and check my other healthy soup recipes on the blog links below
- Split Moong dal soup
- Mix vegetable soup
- Black eyed beans with broccoli soup
- Tomato beetroot spinach soup
- Corn and broccoli chowder
Beetroot Spinach Soup
Ingredients
- 2 Large Tomatoes
- 1 Medium Beetroot
- 1 cup Spinach leaves
- 1/2 small finely chopped onion (preferably white)
- 1/2 inch ginger paste
- 1/2 cup Corn Kernels
- 1/2 tsp thyme dried
- 1/2 tsp basil dried
- 1/2 Lemon juice
- Fresh cream (table cream)
- Salt and pepper as per taste
Instructions
Stove method
- Boil chopped tomatoes, beetroot and spinach leaves together. Cook it soft. I cooked it in a pressure cooker.
- Blend all the ingredients to a fine paste upon cooling. And strain it in a fine strainer.
- In a pan add teaspoon of butter. Heat it.
- Now add the ginger paste and saute a bit. Now add chopped onion and saute it again. Add the corn kernels (optional)
- Add the spices and herbs. If you want you can use fresh thyme and basil instead and toss it.
- Add the soup contents that we blend before.Add salt as per taste and give it a nice boil. Allow it to boil for 2-4 minutes.
- Now switch off the gas and add lemon juice to the soup. And stir it again.The soup is ready to serve with the choice of bread.
Instant Pot way
- In the pot add tomatoes,beetroot, spinach leaves, water or broth. Close the Instant Pot lid with pressure valve on sealing position.
- Pressure cook on high pressure for 5 minutes, then 10 minutes of natural pressure release.
- Now open the Instant Pot, using an immersion or handheld blender blend the soup to a fine puree.
- Strain the soup through a strainer for a smooth puree. (Optional)
- Again in the same pot turn on saute mode. Add teaspoon of butter. Heat it.
- Now add the ginger paste and saute a bit. Now add chopped onion and saute it again. Add the corn kernels (optional) and saute until a bit cooked.
- Add the soup contents that we blend before.Add salt as per taste and give it a nice boil. Allow it to boil for 2-4 minutes.
- Now switch off the Instant pot and add lemon juice to the soup. And stir it again.The soup is ready to serve with the choice of bread.
Notes
- Pre cooked veggies can ease the process.
- Veggies can be any carrots, cauliflower or even mushrooms.
- Table cream can be used for garnish (optional)
If you like and try this recipe do write reviews in the comment section below.
You can also email me at veggie.bites.2020@gmail.com
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