Beetroot and Sweet Potato Soup

Beetroot and Sweet Potato Soup

Health Rating
Prep Cook Ready in Servings
10 min 35 min 45 min 4

Ingredients


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)

Instructions


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 262
Calories from fat 121
Calories from saturated fat 60
Total Fat 13.4 g
Saturated Fat 6.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 1.5 g
Cholesterol 0
Sodium 590 mg
Potassium 660 mg
Total Carbohydrate 30 g
Dietary Fiber 5.4 g
Sugars 9.6 g
Protein 5.1 g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 2.6

Energy sources


Pygal46%467.13458996199637184.6257177523086746%297.95888877548226.133881368148378%358.7838137529158109.8534443378416146%46%8%CarbohydratesFatProtein

Notes:

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

Recipe from:
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