This humble and flavorful Beetroot Soup made with beet puree and juicy tomatoes is low in calories, vibrant and nutritious. Made with an easy recipe, this tomato and beetroot soup is a healthy choice and gathers in no time!
Beetroot Soup made with rich beets and tangy tomatoes flavored with bay leaf is a total comfort snack on any day! The vibrant color that beets add to this rich soup makes it more like a treat than a healthy soup.
Packed with earthy flavor and goodness of beets, topped with fresh coriander leaves, this refreshing bowl of beet soup is something your family would love to repeat every week!
If you love soups, you may like my small collection of veg soups for weight loss or the popular soup from my blog- Vegan Healthy Tomato Soup.
Why Would You Love This Recipe?
- Low-Calorie Healthy Veg Soup with just 39 calories!!
- Weight Loss Friendly.
- Kids Friendly.
- Vibrant colored and rich in flavors of fresh beet and tomato
- Super easy ingredients.
- Can be Made Vegan.
- Can be made ahead of time.
- The Best Beetroot Tomato Soup Recipe ever!
Ingredients
- Beets– are the star ingredient of this soup. Not only they add an amazing Pink-red color to this soup but they also add iron, vitamins and minerals. Low in calories and fat, they are a great source of iron. I have added boiled and pureed beet. One may use blended raw beets as well, though they may taste slightly bitter.
- Tomato– Rich and fresh juicy tomatoes balance the bitter taste of beets in this recipe. I have used fresh tomatoes. You may use tomato puree as well but then the soup may vary in taste.
- Bayleaf– The aroma of bayleaf roasted in ghee brings freshness to the soup.
- Garlic– I have used freshly grated garlic. You may use garlic powder. Red Onions can also be added as chopped. If you are making this soup in Navratri, feel free to skip onion and garlic.
Variations
- Beetroot and Sweet Potato Soup– Add sweet potato cubes to this beet soup to make a chunky soup. You may also add carrots, Amla or potato to it.
- Borscht Soup– Typically made with meat or chicken stock and sauteed vegetables along with red beets, Borscht Soup is a popular European Soup. You can skip the chicken part to make a Veg Borscht.
What To Team With This Beet Soup?
This smooth beet and tomato soup is hearty and filling. To have a light meal, you may team it with-
Expert Tips
- Beets have a bitter taste. Making them with sour or sweet vegetables can balance that bitter flavor. Team them with tomatoes, carrots, sweet potato, or cucumber. You may also use boiled beets like in this recipe as that has a mildly sweet flavor than raw beets.
- Make sure that soup is cooked on low/medium flame and not full flame. Burnt garlic or puree taste would strongly affect this soup’s flavor.
- Take a pan that is heavy-bottomed. I recommend using steel pans over aluminum ones.
- I boiled the beets a day in advance to save time.
FAQ
Beets are a bundle pack of nutrition- iron, vitamins, low calorie and filling, this beetroot soup can help you lose weight naturally. Beets help control cholesterol and let you have a healthy heart
Another name for Beetroot soup is Borsht. It is a sweet and sour soup of beets with veggies and chicken stock.
Few doctors suggest that having beet juice empty stomach can help reduce belly fat.
Storage Suggestions
For leftovers, you may store them in a dry container with a lid in the refrigerator for up to 3 days. I recommend consuming it as fresh as possible.
The beets can be boiled a day in advance to reduce cooking time.
Benefits of Beetroot Tomato Soup
Those who have diabetes may avoid the beetroot soup. Not many of us know that beetroots are rich in sugar and hence they shall be ideally avoided by people whose sugar levels are high and not consistent.
Beets are rich in essential nutrients like fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C and they help in lowering blood pressure and improving heart health.
Detailed Recipe
1. Make Beet Puree
- In a small pressure cooker, boil one peeled beet for two whistles. Cool it down. Roughly chop in large chunks and blend to a smooth paste.
2. Make Tomato Puree
- In the same blender, grate roughly chopped tomatoes.
3. Sautee Both Purees in Ghee
- In a large saucepan or wok, add ghee.
- Add garlic and bay leaf. Cook it for less than a minute. The burnt taste of garlic adds a bad flavor to the soup.
- Add tomato and beetroot paste.
- Cook for 2-4 min on simmer and cover with a lid. Keep sauteing in between.
- Add salt, black pepper, and Water. Boil for 2 min
4. Serve It
- The delicious beetroot soup is ready!! Serve it with your choice of bread or rice!
You may also like
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- 5 Healthy Vegetarian Soups For Weight Loss | How to make Easy and Healthy Veg Soups
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If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Low-Calorie Beetroot Soup {Healthy & Vegetarian}
Equipment
- 1 Pressure Cooker
- 1 Blender
- 1 Sauce Pan
Ingredients
- 1 medium beetroot boiled, cooled, blended
- 2 medium tomato grated
- 1 small bayleaf
- 2 cloves garlic grated
- 1 cup water
- salt and black pepper as per taste
- 1 tsp Desi Ghee can use any oil
Instructions
- Boil one beet for two whistles. Cool it down. chop in large chunks and blend to a smooth paste.
- Grate Tomatoes
- Add 1 tsp ghee in a pan.
- Add garlic and bay leaf. Cook it for less than a minute. Burnt taste adds a bad flavour to the soup.
- Add tomato and beetroot paste.
- Cook for 2-4 min on simmer and cover with lid. Keep sauteing in between.
- Add salt, black pepper and Water. Boil for 2 min and your beetroot soup is ready!!
Notes
Recipe Notes
- Beets have a bitter taste. Making them with sour or sweet vegetables can balance that bitter flavor. Team them with tomatoes, carrots, sweet potato, or cucumber. You may also use boiled beets like in this recipe as that has a mildly sweet flavor than raw beets.
- Make sure that soup is cooked on low/medium flame and not full flame. Burnt garlic or puree taste would strongly affect this soup's flavor.
- Take a pan that is heavy-bottomed. I recommend using steel pans over aluminum ones.
- I boiled the beets a day in advance to save time.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 3 | |
| Amount per serving | |
| Calories | 39 |
| % Daily Value* | |
| Total Fat 1.6g | 2% |
| Saturated Fat 0.9g | 5% |
| Cholesterol 4mg | 1% |
| Sodium 90mg | 4% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 4.3g | |
| Protein 1.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 13mg | 1% |
| Iron 1mg | 4% |
| Potassium 261mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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