Beetroot Soup with Royal Jasmine Rice

Beetroot Soup with Royal Jasmine Rice

  • Servings: 2-3
  • Total Time:

Snuggle up with your favorite person and enjoy the warmth of this cheery red beetroot soup with Royal Jasmine Rice.


  • 1 cup Royal Jasmine Rice
  • 1¾ cups water
  • 1 tablespoon butter
  • Pinch of salt
  • 3 tablespoons GrapeOla Oil, divided
  • 1 small onion, finely chopped
  • 1 bunch of medium red beets, cleaned, peeled, and cut into a small dice (about 2 cups).
  • ¼ teaspoon ground turmeric
  • 1 teaspoon red chili powder
  • 1 green chili, thinly sliced
  • 1½ cups vegetable stock
  • Salt to Taste
  • Yogurt, for serving
  • Cilantro leaves, for garnish


  1. Place rice, water, butter and salt into a small sauce pot with a tight fitting lid. Bring to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
  2. For the soup, in a medium sauce pot, heat 2 tablespoons of oil over medium heat. Add onion and a pinch of salt and sauté for 2 minutes or until onions are slightly soft. Add beets, turmeric, chili powder, and cook for 5 minutes, until the beets start to get soft and the spices are fragrant.
  3. Add vegetable stock and bring to a boil. Once boiling, reduce to a simmer and let soup cook for 10-12 minutes, until the beets are completely soft and start to break apart. Add the chilis and 1 tablespoon of oil. Whisk together and cook for 5 more minutes, until the soup has thickened slightly.
  4. Serve with Royal Jasmine Rice, pickles and garnish with yogurt and cilantro.