Beetroot, Carrot, Spinach Soup Recipe
This oil-free, vegan, and low-calorie beetroot, carrot, and spinach soup is a delightful winter treat that kids and adults love. Packed with vitamins, minerals, and immune-boosting spices, this quick and easy recipe is perfect for winter diets. Learn how to make this delicious and nutritious soup and explore the amazing health benefits of its key ingredients.
Servings 4 People
Ingredients
- ½ cup beetroot chopped
- ½ cup carrot chopped
- 2 cups spinach chopped
- 1 medium onion chopped
- 5 garlic pods chopped
- ½ inch ginger peeled and chopped
- ½ teaspoon black pepper powder
- ½ teaspoon cinnamon powder
- 1 tablespoon lemon juice
- ½ teaspoon salt or as per taste
Instructions
- Boil spinach, beetroot, carrot, onion, garlic and ginger in a deep bottom pan.½ cup beetroot, ½ cup carrot, 2 cups spinach, 1 medium onion, 5 garlic pods, ½ inch ginger
- Switch off the gas and let the vegetables cool down.
- Add all the boiled vegetables to a blender or mixer jar and make smooth puree.
- Strain the puree, discard the solids.
- Heat the strained soup. Add black pepper powder, cinnamon powder, lemon juice and salt and mix well.½ teaspoon black pepper powder, ½ teaspoon cinnamon powder, 1 tablespoon lemon juice, ½ teaspoon salt
- Garnish with finely chopped cilantro or coriander leaves.
- Serve hot.
Video
Notes
Tomato can be added instead of lemon juice.