Recipes.

Beetroot & Sweet Potato Soup

By Madeleine Shaw


I Quit Sugar - Beetroot & Sweet Potato Soup by Madeline Shaw
  • 4 servings
  • Prep - 5 mins
    Cooking - 40 mins
  • Total - 45 mins
I Quit Sugar - Beetroot & Sweet Potato Soup by Madeline Shaw

This nutritious soup comes from the lovely Madeleine Shaw. Filled with our favourite root veggies, beets and sweet potato but also fresh dill, this dish is perfect to eat for when you're between seasons.  

Servings: 4
Preparation: 5 mins
Cooking: 40 mins

Tags: , , , , ,

Ingredients

  • 3 sweet potatoes, peeled and cut into bite-size chunks.
  • 3 beetroots, peeled and cut into bite-size chunks.
  • 2 tablespoons coconut oil, melted.
  • 1 tablespoon ground cumin.
  • 1 onion, finely chopped.
  • 500 ml bone broth, chicken or veggie stock.
  • 200 ml water.
  • 5 tablespoons walnuts, chopped.
  • 10 g finely chopped fresh dill.
  • Salt and pepper.

Directions

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 saute with a pinch of salt for 5 minutes. Throw in the sweet potato and beetroot and saute for 3 minutes, stirring constantly so nothing burns, then add the broth or stock, and the water.

3. Bring the temperature to a simmer for 30 minutes, puree with a hand blender, and serve with walnuts and dill scattered over.


Note

Like Madeleine's recipes? You should also check out her Paleo Sweet Potato Bread, Simple Overnight Bircher and our #followfriday with her here.

I Quit Sugar - Beetroot & Sweet Potato Soup by Madeline Shaw

This nutritious soup comes from the lovely Madeleine Shaw. Filled with our favourite root veggies, beets and sweet potato but also fresh dill, this dish is perfect to eat for when you're between seasons.

Ingredients

  • 3 sweet potatoes, peeled and cut into bite-size chunks.
  • 3 beetroots, peeled and cut into bite-size chunks.
  • 2 tablespoons coconut oil, melted.
  • 1 tablespoon ground cumin.
  • 1 onion, finely chopped.
  • 500 ml bone broth, chicken or veggie stock.
  • 200 ml water.
  • 5 tablespoons walnuts, chopped.
  • 10 g finely chopped fresh dill.
  • Salt and pepper.

Directions

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 saute with a pinch of salt for 5 minutes. Throw in the sweet potato and beetroot and saute for 3 minutes, stirring constantly so nothing burns, then add the broth or stock, and the water.

3. Bring the temperature to a simmer for 30 minutes, puree with a hand blender, and serve with walnuts and dill scattered over.

Note

Like Madeleine's recipes? You should also check out her Paleo Sweet Potato Bread, Simple Overnight Bircher and our #followfriday with her here.

I Quit Sugar - Beetroot & Sweet Potato Soup by Madeline Shaw

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