Beet and Sweet Potato Soup
I love both sweet potatoes and beets (you see them pretty often in my recipes), and one day I decided to put them together in a soup. I was so happy with the results that I wanted to share with you...
Servings: 6 bowls
Ingredients
- 1 cup onion, peeled and chopped
- 3 clove fresh garlic, peeled and minced
- 1 Tbsp dried thyme, fresh or dried
- 1 tsp paprika
- 4 beet, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1 rutabaga, peeled and chopped (you can replace this with potato or more beet or sweet potato)
- 1/2 tsp sea salt
- 1/4 avocado, or 2 Tbsp nut/seed butter (optional)
- 1 cup fresh parsley, chopped
- 2 Tbsp pumpkin seeds
Instructions
- 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.
- 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.
- 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.
Nutrition
Calories: 137kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 273mg | Potassium: 612mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7450IU | Vitamin C: 45.4mg | Calcium: 120mg | Iron: 5.2mg
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