Beetroot and Sweet Potato Soup

    1 hour 20 minutes

    This is a hearty thick soup. If you do not have sweet potatoes handy then use ordinary potatoes. If you don't like coriander then exchange for parsley.

    14 people made this

    Serves: 6 

    • 1 small white onion, diced
    • 1 teaspoon cumin seeds, to taste
    • 3-4 large beetroots, approximately 250g, cubed
    • 1 large sweet potato, cubed
    • 1.25L vegetable stock
    • 2 tablespoons sherry vinegar
    • 3 tablespoons sunflower oil
    • 1 pinch fresh coriander, diced, to taste

    Preparation:10min  ›  Cook:30min  ›  Extra time:40min  ›  Ready in:1hour20min 

    1. Gently heat the oil in a large saucepan. Add the onions and sweat until tender; about 5 minutes. Add in the cumin seeds and allow to infuse for a minute.
    2. Add the cubed beetroot and sweet potato to the onions and stir briefly.
    3. Add the stock and gently simmer for 15-20 minutes until the beetroot is soft.
    4. Return to the heat then add the sherry vinegar and some diced coriander leaves. Serve immediately.
    5. Remove from the heat and blend with a hand held blender. Serve.

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    Reviews in English (6)


    This ii one of the best soups I have made.Delicious and will definitely make it on a regular basis. I also cooked the leaves as you would spinach, adding zest and juice of one orange to them and served with roast pork. No waste at all and very easy and so tasty.  -  14 Jan 2013  (Review from Allrecipes UK & Ireland)


    Delicious ... I added a few carrots and a spud as I had them kicking around and served with horseradish cream and a sprinkling of fried chorizo. Thank you!  -  20 Jul 2011  (Review from Allrecipes UK & Ireland)


    This has become one of my favourite soups. It's easy to make (I don't worry very much about weighing ingredients), and is really delicious.  -  21 Aug 2017  (Review from Allrecipes UK & Ireland)