Beet Soup with Indian Spices
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.
- Servings: 6
- Yield: Makes about 9 cups
Source: Martha Stewart Living, June 2004
- 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
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.