Beetroot and Sweet Potato Soup

10 45 128
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Beetroot and Sweet Potato Soup
Health Rating


3 beet(s) Beets, raw (peeled, cut into chunks)
3 medium potato(es) 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.

Nutrition Facts

Per Portion

Calories 128
Calories from fat 1.8
Calories from saturated fat 0.6
Total Fat 0.2 g
Saturated Fat 0.1 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 439 mg
Potassium 585 mg
Total Carbohydrate 28.1 g
Dietary Fiber 4.5 g
Sugars 9.3 g
Protein 3.4 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 1.2

Energy sources




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

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