This is such a comforting, earthy beetroot and sweet potato soup. I love to make a batch of this at the beginning of the week and enjoy it all week long. Topped with Omega-3-rich walnuts and fresh dill, it’s bound to lighten anyone’s mood.
Serves 4
INGREDIENTS
3 sweet potatoes, peeled and cut into bite-size chunks
3 beetroots, peeled and cut into bite-size chunks
2 tbsp coconut oil, melted
1 tbsp ground cumin
1 onion, finely chopped
500ml bone broth, chicken or veggie stock
200ml water
5 tbsp walnuts, chopped
10g finely chopped fresh dill
salt and pepper
METHOD
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 sauté with a pinch of salt for 5 minutes.
3 Throw in the sweet potato and beetroot and sauté for 3 minutes, stirring constantly so nothing burns, then add the broth or stock, and the water. Bring the temperature to a simmer for 30 minutes, purée with a hand blender, and serve with walnuts and dill scattered over.
Recipe and image from Get the Glow by Madeleine Shaw. Published by Hachette Australia, Hardback RRP $45.00, Ebook $19.99.
