I feel soups make for one of the most delicious meal options! And this one is a classic tomato soup but think more veggies. The recipe is super versatile and the ghee and curry leaf tempering just adds so much flavor to this soup! When I think about how this soup tastes, Tomato Shorba comes to my mind. If you don't know what Shorba is google it. It is so GOOD!!!
Jump to:
Tomato Beets and Spinach Soup
You know, when you become a mom, and you have to find new ways of feeding your toddler, you add veggies to a perfectly delicious creamy tomato soup and go on a mission to make it healthy. So this is the back story of me making this soup! It has beautiful sweetness from the beets and tomatoes, and spice from black pepper. The flavors are so simple and yet so amazingly delicious. My toddler loves it!
Ingredients to Make this Instant Pot Veggie Soup
- Veggies - For this soup, the base is prepped with onions, tomatoes, and beets. You can add spinach, carrots, cauliflower, green beans, or fresh peas too.
- Aromatics - Use garlic, ginger, green chilies along with cilantro stems. You can skip the green chili if you can't tolerate spice. The cilantro stems are irreplaceable to me. They add fresh herby flavor to the soup which makes it so flavorful!
- Vegetable Broth - Use a good-quality low-sodium broth of your choice to make this soup. If you are using a bullion cube/paste, mix it with 4 cups of water.
- Spices - All you need is a little bit of freshly cracked black pepper, salt, red chili powder (cayenne pepper), and brown sugar.
- Tempering - Use ghee for tempering, and coconut oil to make it vegan! The tempering of ghee, cumin seeds, and curry leaves make this soup so delicious!
- Garnishes - Add freshly chopped cilantro! You can also add some cream if you like!
How to Store this Veggie Soup
This is a perfect make-ahead recipe, and it can be stored in the refrigerator for up to 5 days. If you are making a bigger batch, you can also store it in the freezer. I use the large rectangle silicon ice trays, to freeze the soup. Once it is frozen, I transfer it and date it. I try to finish it within 3-to 4 months of making it!
Serving this Veggie Soup
You can serve this soup with grilled cheese, or my favorite Carrot and Peas Pulao. Trust me, it is so delicious with a side of some rice!
More Soup Recipes From the Blog
Instant Pot Tomato Beets and Spinach Soup
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 2 Teaspoon Olive Oil
- 1.5 Cup Yellow Onion Roughly chopped
- 7-8 cloves Garlic chopped
- 1 inch Ginger minced
- 1 Thai Green Chili chopped
- 2 Tablespoons Cilantro Stems
- 3 Cups Tomatoes roughly chopped
- 1 Cup Beetroot Roughly Chopped
- 2 Cups Spinach
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper Powder
- 1.5 Teaspoon Brown Sugar
- ½ Teaspoon Cayenne Pepper
- 4 Cups Vegetable Broth
- 1 Tablespoon Ghee Use coconut oil to make it vegan
- 1 Teaspoon Cumin Seeds
- 5-7 Curry Leaves
- 2 Tablespoons Cilantro Finely Chopped for Garnishing
Instructions
- Start the Instant Pot on Saute Mode. Press start, and let the pot heat up.
- Once hot, add olive oil. Next add roughly chopped onions, garlic, ginger, green chili and cilantro stems. Cook it until onions start to soften a little bit.
- Add roughly chopped beets, tomatoes, and spinach next. Add salt, black pepper, cayenne pepper, and brown sugar. You can also use jaggery as a substitute to brown sugar. The sugar will balance the spicy and sour flavors of the soup!
- Next add the vegetable broth and let it come to a simmer.
- Close the instant pot lid, and hit cancel.
- Now press Pressure Cook, and set at Manual pressure cook for 11 Minutes. Press start.
- Once the soup is pressure cooked, quick pressure release after 5 minutes.
- Now trasfer the cooked veggies and broth to a blender jar.
- Blend until it is smooth.
- Now in the Instant Pot, start it on Saute Mode again. and Press Start.
- Now add ghee, cumin seeds and curry leaves.
- Place the strainer on top of the instant pot and transfer the prepared soup from the bender jar to the instant pot.
- The sieve will help get rid of any tomato skins, and the soup will have a beautiful smooth consistency.
- Mix it well. Garnish with fresh cilantro and serve hot!
Notes
- if you are using bullion cube/paste add it to 4 cups of water before adding it to the soup.
- Store the soup leftovers if any in the refrigerator for up to 5 days.
- Skip adding green chili and cayenne pepper if you can't tolerate spice.
Your Thoughts