Beetroot Soup – Healthy, Satvic and Perfect for Weight Loss

Why You’ll Love This Soup

Beetroot soup is a healthy and light dinner recipe. It is quick to make and packed with nutrients. While soups are usually served before the main course, this one can be your main meal if you want to lose weight. Beetroot is rich in water content, which keeps you full and helps with weight management.

This recipe follows a satvic diet and is ideal for those seeking a clean, plant-based meal. The flavor of beetroot is strong, so I pair it with tomatoes for a sweet and tangy balance.

Health Benefits of Beetroot Soup

• Improves blood flow
• Helps lower blood pressure
• Boosts exercise performance
• Supports weight loss
• Rich in fiber, vitamins, and minerals

Why Kids Will Love It

My kids enjoy this recipe, even though they are picky eaters. The sweetness of beetroot and tanginess of tomato make it flavorful without being too strong. It’s a smart way to sneak in vegetables.

Tips and Variations

• Add carrots or pumpkin to mellow the beetroot flavor.
• Use coconut milk for a creamy vegan version.
• For weight loss, skip cream or butter.
• Serve with whole grain crackers for a filling meal.

If you are looking for more healthy recipes,

• Spinach dosa
• Broccoli and pea soup
• Funke (Veg/Lentil Nuggets)

Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.

Beetroot Soup

Healthy beetroot soup recipe made with fresh beetroot and tomato. Perfect for a satvic diet, weight loss, and even picky eaters. Quick, easy, and nutritious!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Soup

Ingredients Method Notes

Ingredients

  

• 1 tsp Butter
• 2-3 small pieces Garlic
• 1 qty Bay leaf
• 2 cups Chopped Beetroot
• 1 cup Chopped Tomatoes
• Handful Fresh coriander
• 2 cups Water
• 1/4 tsp Black pepper powder
• 1/8 tsp Cinnamon powder
• 1/2 tsp Salt

Method

 

1. In a pan, add a tsp of butter, add 2-3 small pieces of ginger and a bay leaf.
2. Add chopped beetroot, tomatoes and some fresh coriander.
3. Now, add water and mix well.
4. Cover the lid. Let it cook medium flame for 8 to 10 minutes or until beetroot cooked get soft. Do not overcook the veggies.
5. After 10 minutes, open the lid and check the beetroot with knife or fork. Remove bay leaf.
6. Drain off the water from veggies, keep the water aside.
7. When the veggies are cooled, transfer them into blending jar and grind it into very smooth paste.
8. Transfer the paste into pan, add the remaining beetroot stock. Mix everything well. Adjust the consistency as needed.
9. Add black pepper powder, cinnamon powder and salt. Mix well and let it boil for 2 to 3 minutes.
10. Beetroot soup is ready, garnish with cream and serve hot.

Notes

• Do not overcook veggies.
• You can add your favorite herbs or cream to enhance taste. 

BEETROOT SOUP WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS

Heat butter, add ginger and bay leaf. Add chopped beetroot, tomatoes, and coriander. Cook with a little water for 8–10 minutes until soft.

 Add water and cover the lid. Let it cook medium flame for 8 to 10 minutes or until beetroot cooked get soft. Do not overcook the veggies.

 After 10 minutes, open the lid and check the beetroot with knife or fork. Remove bay leaf.

 When the veggies are cooled, transfer them into blending jar and grind it into very smooth paste.

 Transfer the paste into pan, add the remaining beetroot stock. Mix everything well. Adjust the consistency as needed.

 Now, add black pepper powder, cinnamon powder and salt. Mix well and let it boil for 2 to 3 minutes.

 Beetroot soup is ready, garnish with cream and serve hot.