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Gallery Beet Soup with Indian Spices Recipe Summary Servings: 6 Yield: Makes about 9 cups
Ingredients Ingredient Checklist 5 or 6 medium red beets with greens (about 2 1/2 pounds with greens), stems and greens cut off and reserved 2 teaspoons canola oil 1 medium onion, halved lengthwise and cut into thin half-moons 1 tablespoon minced garlic 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander Pinch of cayenne pepper (or to taste) 1/8 teaspoon freshly ground pepper 3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 1/4 cups) 3/4 teaspoon coarse salt 1 3/4 cups homemade or low-sodium store-bought chicken stock 1/3 cup low-fat yogurt
Cook’s Notes Buying beets with the greens attached – as required for this recipe – is a sure way to know they’re fresh. Beets are often cooked before they’re peeled or cut to keep nutrients intact. Here, the prep work is done first without sacrifice: The juices that result make up the nutritious broth and give the soup its deep flavor and color.
Gallery Beet Soup with Indian Spices
Recipe Summary Servings: 6 Yield: Makes about 9 cups
Gallery
Beet Soup with Indian Spices
Beet Soup with Indian Spices
Beet Soup with Indian Spices
Recipe Summary Servings: 6 Yield: Makes about 9 cups
Recipe Summary
Servings: 6 Yield: Makes about 9 cups
Servings: 6
Yield: Makes about 9 cups
6
Makes about 9 cups
Ingredients
Ingredients
- 5 or 6 medium red beets with greens (about 2 1/2 pounds with greens), stems and greens cut off and reserved 2 teaspoons canola oil 1 medium onion, halved lengthwise and cut into thin half-moons 1 tablespoon minced garlic 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander Pinch of cayenne pepper (or to taste) 1/8 teaspoon freshly ground pepper 3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 1/4 cups) 3/4 teaspoon coarse salt 1 3/4 cups homemade or low-sodium store-bought chicken stock 1/3 cup low-fat yogurt
Directions
Cut beet greens into thin strips, and stems into 1/4-inch pieces; set both aside. Peel beets with a vegetable peeler; cut into 1/4-inch-thick matchsticks. Set aside.
Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until softened and just browned, about 7 minutes. Add garlic; cook until fragrant, about 1 minute. Add cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.
Add tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until juices are released, about 2 minutes. Add stock and 4 1/2 cups water (for a thinner consistency, add up to 5 cups water); bring to a boil. Add beets and stems. Reduce heat; simmer until beets are tender, about 35 minutes.
Add greens; cook until just tender, about 5 minutes. Divide soup among six bowls; divide yogurt among servings.
Cook’s Notes Buying beets with the greens attached – as required for this recipe – is a sure way to know they’re fresh. Beets are often cooked before they’re peeled or cut to keep nutrients intact. Here, the prep work is done first without sacrifice: The juices that result make up the nutritious broth and give the soup its deep flavor and color.
Cook’s Notes
Buying beets with the greens attached – as required for this recipe – is a sure way to know they’re fresh. Beets are often cooked before they’re peeled or cut to keep nutrients intact. Here, the prep work is done first without sacrifice: The juices that result make up the nutritious broth and give the soup its deep flavor and color.
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All Reviews for Beet Soup with Indian Spices
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All Reviews for Beet Soup with Indian Spices
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
