Since starting to eat Vegan (plant based diet of vegetables, fruits, nuts, seeds, grains... no animal products such as meat, eggs, milk, cheese) about 15 months ago, I have become much more interested in reading recipes and cooking myself proper meals. I love sweet potatoes (or as many people incorrectly call them, yams), and have always liked beets though never really ate many other than pickled beets. I came across a recipe the other day that uses both sweet potatoes and beets in a vegan soup.
Cook Time: 30 minutes
Time from start to eating: 50 minutes
Makes 5-6 bowls.
- 1 cup onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 Tbsp thyme (fresh or dried)
- 1-2 tsp paprika
- 2 cups beets, peeled and chopped
- 2 cups sweet potato, peeled and chopped
- 2 cups rutabaga, peeled and chopped (you can replace this with potato or more beet or sweet potato)
- 1/2 tsp sea salt or Herbamare
- 1/2 avocado or 2 Tbsp nut/seed butter (optional)
- 2 Tbsp balsamic vinegar (optional)
- 1 cup fresh parsley, chopped
- 2 Tbsp pumpkin seeds
- Cut up the onion and garlic and cook them in a large soup pot with a bit of oil, water or veggie broth until they soften.
- Add the thyme, paprika, beet, sweet potato and rutabaga, along with 4-5 cups of boiling water or vegetable broth and leave to gently boil, covered, for about 30 minutes or until the vegetables are soft.
- Add the parsley (save a bit for a garnish) and puree the soup. Add any extra seasonings, and the avocado or nut/seed butter if you're using it, and puree again. Serve topped with fresh parsley and pumpkin seeds - and maybe the other half of the avocado if you used it.