The colour of this soup alone is just deliciois! Not to mention it’s a super easy, chuck everything in one pot kind of recipe!
With the weather taking a frosty turn this week I’m making a big pot to keep me going for a few work lunches and to pop a portion or two in the freezer. I always love to have a soup in the freezer as quick option for when you have no food in the house or you really can’t be bothered to cook. I absolutely love the natural sweetness of this soup, it’s perfect with a chunk of rye soda bread, so be sure to check out that recipe too! Enjoy!
3 sweet potatoes, peeled and cut into bite-size chunks
3 beetroots, peeled and cut into bite-size chunks
2 tablespoons coconut oil, melted
1 tablespoon ground cumin
1 onion, finely chopped
500ml stock, chicken or vegetable
5 tablespoons walnuts, chopped (optional)
10 g finely chopped fresh dill (optional)
Salt and pepper
1. Rub the chunks of sweet potato and beetroot in 1 tablespoon coconut oil, the cumin and a grind of salt and pepper.
2. Heat 1 tablespoon coconut oil in a large saucepan over a medium heat for 1 minute, add the onion and saute with a pinch of salt for 5 minutes. Throw in the sweet potato and beetroot and saute for 3 minutes, stirring constantly so nothing burns, then add the broth or stock, and the water.
3. Bring the temperature to a simmer for 30 minutes, puree with a hand blender, and serve with walnuts and dill scattered over.