Beet Soup with Indian Spices

Name: Beet Soup with Indian Spices
Yield: serves 6
Ingredients: 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 plain low-fat yogurt

January 26, 2012

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.

Recipe notes

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