Beetroot and Sweet Potato Soup

Yields: 4 servings | Prep Time: 10 minutes | Cook Time: 35 minutes

This Beetroot and Sweet Potato Soup is a simple, nourishing recipe made with whole-food ingredients and inspired by seasonal living.

Ingredients

• 3 beetroots, peeled and chopped

• 2 large sweet potatoes, peeled and chopped

• 1 white onion, peeled and chopped

• 1 tbsp vegetable oil

• 1 litre vegetable stock

• 1 tbsp cumin

• Salt and pepper, to taste

• Walnuts, to serve

Method

1. Heat vegetable oil in a large saucepan over medium heat. Add the onion and sauté until soft and translucent.

2. Stir in cumin, salt, and pepper; cook for 1 minute to release the aroma.

3. Add beetroot, sweet potato, and vegetable stock. Bring to a simmer and cook for 30 minutes until vegetables are tender.

4. Blend the soup with a handheld blender until smooth and creamy.

5. Serve warm, garnished with walnuts for added crunch and flavour.

   
   

Serving & Storage

Best enjoyed warm and fresh• Store in an airtight container for up to 3 days• Can be reheated gently on the stove or in the microwave

Author: Ella’s Plantas — Horticulturalist, retreat chef, and slow living enthusiast.