|10 min||35 min||4|
|3 beet(s)||Beets, raw (peeled, cut into chunks)|
|3 medium potato(es)||Sweet potato (peeled, cut into small chunks)|
|1/2 tsp||Salt and pepper (to taste)|
|2 cup||Chicken broth (stock) (or vegetable stock)|
|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.
are high in fibre, folate and vitamin C and are known to keep blood pressure in check
is high in beta carotene and a great source of fibre