Spiced beetroot and sweet potato soup

This is a really warming soup that makes for a nourishing lunch on a cooler day. The beetroot and sweet potato are packed full of phyto-nutrients and fibre and create a vivid purple colour which is so fun. 

Garnish the soup with a sprinkling of feta or English goat’s cheese for a wonderful creamy, salty contrast. Here I added half an avocado on the side with some oatcakes to up your healthy fats. You’ll feel ready for anything after this one!

Ingredients:
3 medium sized sweet potatoes, peeled and chopped
1 large fresh beetroot, peeled and chopped
½ red onion, chopped
1 tsp balti or madras curry paste
1 tbsp bouillon stock powder
2 pints water

Method:
1.       Place the chopped beetroot, sweet potato and onion in a large saucepan with a little olive oil and place on a medium to high heat. Keep stirring so the vegetables don’t stick to the pan and add in the curry paste so it coats all the veg, stirring all the time.
2.       Once all the veg is sizzling hot and coated with the paste, add your water and stock powder. Bring to a gentle simmer until the vegetables are cooked through and soft, which usually takes about 30-40 mins.
3.       Blitz the mixture with a hand held blender until smooth.
4.       To serve, place soup in small bowls and crumble over some goat’s cheese, serve with half a sliced avocado and oatcakes.


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