Sweet Beet Soup
I make a lot of soups, they are perfect for me to take into work, reheat in the microwave and are healthier than whatever I would normally buy. Often I get questions from my work mates about the soups I bring in, “What’s in it?” and “Where did you buy it?”. But no soup has had quite the response that this one does.
My usual soup repertoire of basics like Bacon, Tomato and Kale Soup and Carrot and Coriander Soup smell and taste wonderful but in no way elicit the same eye popping response of this purple Sweet Beet Soup.
I’d love to say that all the questions were positive! But I am afraid most were along the lines of “What is that?”. I definitely got a few raised eyebrows, “Beetroot in a soup? How did you come up with that?”.
Well of course I didn’t come up with it – someone else did. When I make a soup it’s with what vegetables I have lying around, and often with those that have seen better days. This week I had six purple beetroot sitting in my cupboard looking a bit wrinkled, when I came across this recipe for Golden Beet and Sweet Potato Soup.
The rest, as they say, is history.
Beetroot and Sweet Potato Soup Recipe
~ adapted from Nutrition as Nature Intended‘s Golden Beet and Sweet Potato Soup Recipe
- 6 beetroots, peeled and diced
- 1 sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1/2 cup coconut milk (I used reduced fat)
- 1/2 cup cranberry juice (rather than the suggested apple juice)
- 3 cups of water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 1/4 teaspoon nutmeg (I reduced this, because I find nutmeg a really overpowering taste).
- sea salt
Add the chopped beetroots and sweet potatoes to a pan with the olive oil under a moderate heat for around 10 minutes.
Then add the cranberry juice and simmer for another 10 minutes, the vegetables should be beginning to caramelise and soften. Add the spices and leave for a further couple of minutes before adding the coconut milk and the water.
Simmer for 5 minutes (I left mine for closer to 10) before blending. Serve.
As some of you who read my blog regularly know I am not a fan of sweetness in my savoury dishes, and I have to say while pot of purple was bubbling away on the hob I had my worries.
Thankfully this soup is earthy and light, with a hint of sweetness, that just works. I served mine with some plain natural yoghurt to add a bit of tang.
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January 22nd, 2010 at 12:15 pm
Beautiful soup. Your co-workers must be jealous every day.
January 22nd, 2010 at 12:47 pm
Haven’t tried beetroots soup before, only have it in my sandwiches or burgers. The red colour is very attractive!
January 22nd, 2010 at 1:00 pm
I started with roasting beetroot, as it is an amazingly sweet and tasty roasted veggie, and really good in salads. However I do really love this soup, from now on when I get fresh beetroot I’ll have to rotate between the two recipes!
January 22nd, 2010 at 2:12 pm
I too normally make soups from what’s left in the fridge, but just having my wisdom teeth out I am looking for new soft foods to eat! I love these flavors and textures-thanks for sharing. Cheers!
January 23rd, 2010 at 12:10 am
Interesting…beets are so good for us, we need more great recipes like this