Beetroot Shorba

Beetroot Shorba is a vibrant and flavorful Indian soup that combines earthy beets with aromatic spices, creating a soothing and nourishing dish. This Halal recipe is perfect for warming up on chilly days or as a unique starter for dinner.

Ingredients

• Beetroot - 200 grams, peeled and chopped
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch piece, grated
• Green chili - 1, slit
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Vegetable broth - 500 ml
• Coconut milk - 100 ml
• Lemon juice - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Fresh coriander - for garnish
• Olive oil - 1 tablespoon

Steps

1. Heat olive oil in a saucepan over medium heat.
2. Add cumin seeds and sauté until they begin to crackle.
3. Add chopped onions, garlic, and ginger; sauté until onions are translucent.
4. Stir in the green chili, coriander powder, turmeric powder, and salt; cook for another minute.
5. Add the chopped beetroot to the pan and mix well with the spices.
6. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes or until beetroots are tender.
7. Using an immersion blender, puree the soup until smooth.
8. Stir in the coconut milk and lemon juice; heat through without boiling.
9. Season with pepper and adjust salt if necessary.
10. Serve hot, garnished with fresh coriander.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, particularly betalains from beetroots, which may help reduce inflammation.
• High in dietary fiber, aiding digestion and promoting gut health.

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