Beet and Sweet Potato Soup Recipe

I also threw in some rutabaga that was in the fridge, just crying out to be eaten, but you can leave that out if you don’t like rutabaga or replace it with potato.

The soup has a gorgeous color from the beets, and is so satisfyingly warm on a chilly evening.

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Ingredients

• 1 cup onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 Tbsp thyme (fresh or dried)
• 1-2 tsp paprika
• 2 cups beets, peeled and chopped
• 2 cups sweet potato, peeled and chopped
• 2 cups rutabaga, peeled and chopped (you can replace this with potato or more beet or sweet potato)
• 1/2 tsp sea salt or Herbamare
• 1/2 avocado or 2 Tbsp nut/seed butter (optional)
• 2 Tbsp balsamic vinegar (optional)
• 1 cup fresh parsley, chopped
• 2 Tbsp pumpkin seeds

Directions

1. Cut up the onion and garlic and cook them in a large soup pot with a bit of oil, water or veggie broth until they soften.
2. Add the thyme, paprika, beet, sweet potato and rutabaga, along with 4-5 cups of boiling water or vegetable broth and leave to gently boil, covered, for about 30 minutes or until the vegetables are soft.
3. Add the parsley (save a bit for a garnish) and puree the soup. Add any extra seasonings, and the avocado or nut/seed butter if you’re using it, and puree again. Serve topped with fresh parsley and pumpkin seeds – and maybe the other half of the avocado if you used it.