Beet Soup with Indian Spices

This simple soup delivers beetroots along with their healthful, satisfying greens. A touch of earthy, aromatic spices, such as coriander and cumin, sets off the sweetness of the beets.

  • Servings: 6
  • Yield: Makes about 9 cups
Beet Soup with Indian Spices

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


  1. 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.

  2. 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.

  3. 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.

  4. Add greens; cook until just tender, about 5 minutes. Divide soup among six bowls; divide yogurt among servings.

Cook's Notes

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.


Be the first to comment!