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!
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