Beetroot Leaves – Potato Soup

beetroot leaves-potato soup

Hope you all had a fun-filled Diwali. I have been reading about the great food many of my friends made. I was lucky enough to get a small Diwali Faral package from a friend, who got it from India. I finished it without giving a morsel to anybody :).

Now after all that eating, do you want to start eating something healthy again? Many of you asked me to post the recipes of soups. I have been making a lot of soups these days. I try my best to make one every day for V’s lunchbox. This is one such soup which we liked very much. When I got fresh beets last week, I wanted to use up the gorgeous leaves and stems. So I prepared this. I wrote it down immediately because I did not want to forget about it.

Ingredients:
2 cups chopped beetroot leaves and stems
1/2 cup onion
1 tea spn chopped garlic
1/2 cup lentils (I used 16 bean mix with barley) soaked
1 cup chopped potatoes
1/2 tea spn cumin powder
4 cups vegetable broth
1/2 tea spn lemon pepper seasoning (or use lemon juice and pepper)
Oil
Salt

Method:
beetroot leaves-potato soup1

Heat oil and add onion, garlic, a little salt. Fry till onions are soft.
beetroot leaves-potato soup2 beetroot leaves-potato soup3 beetroot leaves-potato soup4
Add the beetroot leaves and stems and let them cook down a bit.
Add potatoes, lentils, cumin powder, broth. Cook till lentils are soft (I cook in either rice cooker or pressure cooker).
beetroot leaves-potato soup5
When done, add lemon pepper seasoning (or lemon juice and pepper).
Serve hot with some grated cheese (optional).

Serves : 3-4
Preparation time : 30 mins

2 Comments for “Beetroot Leaves – Potato Soup”

Monica

says:

Looks yummy! What is a substitute for 16 bean mix with barley? What is the amount to use?

says:

You can use a mix of different beans like black eyed beans, chick peas, any dried beans work well. Just use 1/2 cup of any one or mixed beans. I really like orange masoor dal also in it.

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