Beetroot soup – A quick and easy soup and a super food


I’m trying to stick to my promise of healthy eating without compromising much on the taste and joy, it brings home.  Beet root is  available in India through out the year, though in winter we have access to its good green leaves. With multiple culinary usages in Indian vegetarian food preparation, beetroot also is a natural coloring agent, which makes it more desirable various festive food preparations.


Beetroot soup combined amalgamated with onion, garlic and lentils easy natural solution to beet the winter cold. It’s super food packed with vitamins,  anti oxidants and low in fat.


We loved it’s appearance, taste and texture.  I hope this would be a bon apetite to you too.




  • 1 medium size beetroot
  • 1 red onion
  • 4 garlic cloves
  • 3 tbsp  split red gram/tur dal
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 cups water

Method – Pressure cook the tur dal  and  beetroot with its skin intact, up to 3 whistles. Once cooled, peel of the skin cut the beetroot into small cubes

Heat the water and add  onion and garlic, boil the water until onion becomes tender (you may chop the onion for quick cooking)

Add all ingredients and finely grind it. Put the ground soup into a wok and bring it to boil.

Taste test and its ready to serve.

P.s – You may garnish with some roasted walnut and serve

Soak the dal atleast for fifteen minutes before cooking

Serves two. You multiply the quantity, if you wish to prepare in larger quantity.



2 Comments Add yours

  1. Thats a very impressive colour for a dinner party, I don’t know if my friends would dare eat it if I made a red soup hehe.

    1. cafebaklava says:

      Thank you for stopping by Charlotte Hoather. I guess red is just another color, especially when you have a vegetarian table. 🙂

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