Beet and Sweet Potato Soup
This stunning pink-hued soup combines earthy beets with naturally sweet potatoes for a comforting bowl that's as beautiful as it is delicious. Simple ingredients come together to create a velvety, nutritious soup that tastes like autumn in every spoonful.
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Servings: 4
Calories: 145kcal
Ingredients
- 1 tbsp olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 2 cups beets cubed
- 2 cups sweet potatoes cubed
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion until soft and translucent, about 5-7 minutes.
- Add minced garlic and cook for an additional 1 minute until fragrant.
- Add cubed beets and sweet potatoes, stirring to combine.
- Pour in vegetable broth and bring mixture to a boil.
- Reduce heat and simmer for 25-30 minutes until vegetables are tender.
- Using an immersion blender, purée soup until completely smooth.
- Season with salt and pepper to taste.
- Serve hot with desired garnishes.
Notes
Wear gloves when handling beets to prevent staining your hands
For extra richness, substitute 1 cup of vegetable broth with coconut milk
Roast the beets and sweet potatoes beforehand for deeper flavor
Soup can be made 3 days ahead and refrigerated, or frozen for up to 3 months
Garnish options include fresh parsley, Greek yogurt, pumpkin seeds, or a drizzle of cream
For a spicier version, add a pinch of cayenne pepper or fresh ginger
Nutrition
Calories: 145kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 0.6g | Sodium: 890mg | Potassium: 520mg | Fiber: 5g | Sugar: 18g