Zucchini Noodle Beetroot Soup
This Zucchini Noodle Beetroot Soup is a nutritious and colorful dish that is perfect for a light meal. It is vegan, gluten-free, and packed with nutrients from the beetroots and zucchini. The zucchini noodles add a fun and unique texture, while the herbs and spices make it aromatic and flavorful. This soup is a great option for those who are looking for a low-calorie, nutrient-dense meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
153 kcal
Protein
4 g
Carbs
21 g
Fat
6 g
Fiber
7 g
Ingredients
Zucchini
300 gm (300g)
Beetroot
1 cup, chopped (200g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
2 tsp (10g)
Plain Water
2 medium cup (500g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Cumin seeds
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
1 tsp (5g)
Instructions
Preparation
Spiralize the zucchini into noodles shape
Cooking Steps
Rinse the ragi and soak it in water for at least 4 hours or overnight.
Heat oil in a pot over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and garlic and sauté for 2-3 minutes until the onions turn translucent.
Add chopped vegetables (carrot, celery, tomato) and sauté for another 3-4 minutes until they soften.
Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Drain the water from the ragi and add it to the pot. Stir well.
Add 2 cups of water and bring the soup to a boil.
Reduce the heat to low and let the soup simmer for 30-40 minutes, until the ragi is cooked and the soup thickens.
Garnish with chopped cilantro leaves and serve hot.