Beetroot and Sweet Potato Soup

    Beetroot and Sweet Potato Soup


    5 people made this

    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.

    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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