Spinach-Beetroot Shorba


Spinach shorba had been my favorite since childhood and I always loved making it. But sadly, I was not allowed to go to the kitchen much when I was unmarried. My father used to think going in the kitchen means deviating mind from studies and my mom thought I create a heavy mess after working in the kitchen 🙁 But now as I am married and the queen (read slave 😛 )  of my kitchen, I can do whatever I want 😛

Anyway, being an anemic since ages, I do rely on spinach and beetroot to bring my hb to correct level, so I suggest all those who is suffering from low hemoglobin to try making and drinking this healthy yet yummy shorba.


  • Spinach Leaves – 2 handfuls (I am taking organic baby spinach here)
  • Beetroot – 1 small (peeled and roughly cut)
  • Carrot – 1 pc (peeled and roughly cut)
  • Tomato – 1 pc (roughly cut)
  • Onion – 1/2 pc (roughly cut)
  • Salt – to taste
  • Black pepper powder or crushed black pepper – to taste
  • Butter (optional) – to garnish


  • Wash baby spinach thoroughly. Wash all the other vegetables.
  • Now in a pressure cooker take all the vegetables.
  • Add in water till the vegetable level.

  • Add salt.
  • Give 2 whistles.


  • Now run the pressure cooked vegetable in a mixer.
  • Add in black pepper (crushed or powdered). Stir well.

  • Serve it hot in a soup bowl and garnish it with butter.


P.S: I don’t know why all the pics are getting tilted after uploading 🙁

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