Easy Tomato-Beet Soup

Soups are generally quick to make and provide ample nutrition as well as taste. Today, I’m sharing the recipe for ‘Tomato-beet Soup’, which is a warm, hearty dish that brings together the sweetness of tomatoes and the earthy flavor of beets. This recipe is full of nutrition and is ideal for serving in Iftar in the month of Ramadan, to provide the required nutrition with no heaviness.

The recipe is quite simple and can be prepared under an hour using basic ingredients from your pantry. You can serve tomato-beet soup with bread sticks, croutons, focaccia bread, grilled cheese sandwich or any main course as a starter.

Recipe at a Glance

Veggies– Tomatoes, beetroot

Seasonings- Garlic cloves, green coriander, black peppercorns, salt

Garnish– Feta cheese/ cream, black/ nigella seeds

Step by Step Process

• Place all the ingredients (except for garnish) in a sauce pan and cook with water until beetroot is tender.
• Blend and then sieve through a colander.
• Cook for further 5 minutes, garnish and serve.

FAQs

Serving Suggestions

This is a versatile recipe and can be served with bread sticks, croutons, grilled cheese sandwich or any main course as a starter. You can also give a try to my overnight rustic bread recipe with this soup; recipe linked here.

Substitutions & Variations

You can skip the beetroot altogether or replace it with carrot or additional tomato.

You can use parsley instead of coriander.

Storage and Make Ahead

You can make this soup and refrigerate it for a couple of days without topping in an airtight container.