Indian Spiced Beet Soup Recipes

FIVE-SPICE BEET SOUP

Steps:

• Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.
• Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.
• Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.
• *A spice blend available in the spice section of most supermarkets.

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES

Steps:

• Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
• While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
• Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

INDIAN-SPICED BEAN-AND-TOMATO SOUP

Steps:

• Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.
• Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
• Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
• Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.

BEET SOUP WITH INDIAN SPICES

Steps:

• 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.

INDIAN WINTER SOUP

Steps:

• Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
• Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

INDIAN-SPICED BEET SOUP

Steps:

• Preheat oven to 425 degrees. Scrub and trim the beets, leaving 1 inch of stems attached. Wrap in a foil pouch and seal edges tightly. Roast on a baking sheet for 75 to 90 minutes, or until very tender. Open pouch and, when beets are cool enough to handle, rub the skin off with your fingers. Cut into small cubes.
• While beets roast, make the soup: In a large pot or Dutch oven, heat the oil on medium low. Add the onions, season with salt and pepper, and cook until very soft, about 10 minutes. Add the jalapenos and ginger and cook 3 more minutes, stirring often. Add the cumin, turmeric, coriander and crushed red pepper and cook 2 minutes more, stirring continuously. Add the broth, tomatoes and 1 Tbs. of the honey and bring to a boil. Add the rice. Reduce the heat to low, cover and simmer for 25 minutes.
• Add the chopped beets to the soup and remove from heat. Using a handheld immersion blender (or working in batches with a regular blender), puree until you have a smooth consistency. Put soup over medium-high heat and bring to a bare simmer. Stir in the garam masala and remaining honey. Taste for seasoning and add salt and pepper as needed. If soup is thicker than you like, add a small amount of water. Ladle into bowls and garnish with sour cream and cilantro.