Beetroot and Sweet Potato Soup
This beetroot and sweet potato soup is full of tasty fall vegetables, and served with a swirl of coconut cream and mint. Perfect for a winter's day lunch!
Servings: 3 servings
Calories: 186kcal
Ingredients
- 1 tablespoon olive oil
- ½ small white onion diced
- 2 cups cooked beetroot diced
- 1 medium sweet potato diced
- 3 small carrots diced
- ½ can coconut milk
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 cups vegetable broth
- pinch salt
To garnish
- pumpkin seeds
- mint leaves
Instructions
- Fry the onion in olive oil in a large pan untiled softened, about five minutes. Add the thyme and bay leaves.
- Add the sweet potato, carrots and beetroot to pan and cook for five minutes. Stir often to prevent sticking (add a touch of water if needed).
- Pour the vegetable broth, coconut milk (set aside some of the cream for garnish) and salt into the pan and bring to a boil. Reduce the heat to a light simmer. Cook for 25-30 minutes until the vegetables have softened.
- Remove the bay leaves. Use an immersion blender to blend, or transfer in batches to a food processor.
- Garnish with the coconut cream that was set aside, and mint and pumpkin seeds if using.
Notes
- Take care when handling the beetroot as it can stain so easily!
- Add a touch of water to the pan if the beets and potato start to stick.
- Blend with an immersion blender or transfer batches to a food processor.
- vegetable broth will depend upon ingredients used.
- bay laurel has a ? with a note: 'Small amounts are well tolerated, for larger quantities lack of experience'.
Nutrition
Calories: 186kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 147mg | Potassium: 729mg | Fiber: 8g | Sugar: 13g | Vitamin A: 19087IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 2mg