| 10 | 45 | 225 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 4 |
| 3 beet(s) | Beets, raw (peeled, cut into chunks) |
| 3 medium potato | Sweet potato (peeled, cut into small chunks) |
| 1 tbsp | Cumin |
| 1/2 tsp | Salt and pepper (to taste) |
| 2 cup | Chicken broth (stock) (or vegetable stock) |
| 3/4 cup | Water |
| 2 tbsp | Coconut oil (melted) |
| 1 medium | Yellow onion (finely chopped) |
| 2 tbsp | Dill, fresh (chopped, for serving) |
| 5 tbsp | Walnuts (chopped, for serving) |
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.
4. Bring the temperature to a simmer for 30 minutes, purée with a hand blender, and serve with walnuts and dill scattered over.
Beets
are high in fibre, folate and vitamin C and are known to keep blood pressure in check
Sweet Potato
is high in beta carotene and a great source of fibre
| Meat Alternative | 0.3 |
| Vegetables | 2.6 |
