Beetroot Soup

This vibrant Vegan Indian Beetroot Soup is a delightful blend of earthy beets and aromatic spices, creating a comforting and nutritious dish. Perfect for warm bowls on chilly evenings, it is both filling and full of flavor.

Ingredients

• Beetroot - 300 grams, peeled and diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch piece, grated
• Coconut oil - 1 tablespoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Vegetable broth - 500 ml
• Salt - to taste
• Black pepper - to taste
• Fresh coriander leaves - for garnish
• Lemon juice - 1 tablespoon

Steps

1. Heat the coconut oil in a pot over medium heat, then add the cumin seeds and sauté until they start to crackle.
2. Add the chopped onion, and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the diced beetroot, coriander powder, turmeric powder, and season with salt and black pepper. Cook for 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the beetroot is tender.
6. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, you can blend half and leave the rest as is.
7. Stir in the lemon juice, adjust seasoning if necessary, and heat for another minute.
8. Serve hot, garnished with fresh coriander leaves.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• High in fiber, promoting digestive health.

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