Beetroot leaves spinach soup
A healthy, rich and flavoured soup prepared with beetroot leaves, spinach, beetroot, tomato, carrot, onion, coriander leaves and spices. This soup is a tasty appetizer or can be served as a starter. Beetroot leaves spinach soup is packed with health benefits, nutrients and is good for weight loss. The mixture of beetroot greens, stalk and spinach along with other vegetables tastes divine.
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Quick recipe tip -
1. For making it vegan instead of butter... vegan butter can be used.
2. Don't discard the boiled and mashed veggies after straining the soup. It can be prepared as saag by adding sauted ginger garlic, green chilli, onion and spices.
Ingredient -
2 cup chopped spinach
1 cup beetroot leaves and stalks
1/2 beetroot
1/2 inch ginger
2 tomato diced
1 carrot chopped
1 small onion
1/2 cup coriander leaves
To taste salt
1/4 tsp black pepper powder
Pinch turmeric powder
5 cup water
For garnishing -
3 tbsp coriander leaves chopped
1 tsp butter
1 tsp lemon juice
Method -
1. In a pressure cooker add spinach, beetroot leaves, beetroot, ginger, tomato, carrot, onion, coriander leaves, salt, black pepper powder and turmeric powder.
2. Add water and mix well. Close the lid and cook on high flame for 7-8 whistles. Switch off the flame. Let it cool.
3. Open the lid and mash everything using blender.
4. Strain it in the strainer. Don't discard the strained veggies.
5. Boil soup on medium high flame. Stir in between. Add coriander leaves. Mix.
6. Beetroot leaves spinach soup is ready.
7. Transfer to a soup bowl add lemon juice and mix. Add butter. Serve pipping hot.
Method with step photos -
1. In a pressure cooker add spinach, beetroot leaves, beetroot, ginger, tomato, carrot, onion, coriander leaves, salt, black pepper powder and turmeric powder.
2. Add water and mix well.
3. Close the lid and cook on high flame for 7-8 whistles. Switch off the flame. Let it cool.
4. Open the lid and mash everything using blender.
5. Strain it in the strainer.
6. Don't discard the strained veggies.
7. Boil soup on medium high flame. Stir in between.
8. Add coriander leaves. Mix.
9. Beetroot leaves spinach soup is ready. Transfer to a soup bowl add lemon juice and mix. Add butter.
10. Serve pipping hot.
Cook, Click & Post before you have a toast!
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