Sweet Potato And Beet Soup Recipe

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. 

Sweet Potato And Beet Soup Recipe

Prep time: 20 minutes
Cook Time: 30 minutes
Time from start to eating: 50 minutes
Makes 5-6 bowls.

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.

 

Visit Heather to read more or to see her cooking this soup in a video!