sweet beet soup

 
 

[WHY]

 
 
 

Because healthy comfort food
that looks pretty
& tastes yummy
does exist!!
 

FILE UNDER: feel good soup / creamy af / winter bowl goals
 

▹  this thick and creamy soup is bursting with sweet and savory flavors
▹  don't restrict yourself to just eating this soup from a bowl, add it to your morning toasts or lunch-time sandwiches
▹  this is great soup to make while food prepping
so you can prepare beets and sweet potatoes for
the  rest of the week as well

 

 
 
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[WHAT]

 
 

▹  2 beets (or 3 cups of store-bought steamed or pickled beets) 
▹  1 onion
▹  1 carrot
▹  1-2 sweet potato (second sweet potato is for garnish)
▹  1.5 garlic cloves
▹  3 knobs of ginger
▹  6 cups of water
▹  1 tbsp avocado oil (I use La Tourangelle)
▹  3 tablespoons apple cider vinegar (I use Bragg)
▹  1 lime
▹  1 lemon
▹  1 tsp cumin (I use Frontier Co Op)
▹  1 tbsp coriander (I use Frontier Co Op)
▹  1/2 tsp thyme (I use Frontier Co Op)
▹  1 tsp black pepper (I use Frontier Co Op)
▹  1 tsp pink salt (I use Frontier Co Op)
▹  2 cup almond milk
▹  1 tbsp walnut (or almond) butter (I use Artisana Organics)
▹  1/2 cup raw walnuts (I use Terrasoul
▹  1/4 cup raw shelled pistachios (I use Gorilla Food Co.)
▹  1/4 cup ground flax (I use Spectrum)

 

[HOW]

▹  boil beets in water with 2 tbsp of lemon juice for 45 minutes - 1 hour; once done, peel and slice then set aside
▹  at the same time as the beets are boiling, pierce the sweet potato with a fork, cover in aluminum foil and bake at 400 degrees for about 45 minutes (if you would like to use sweet potato slices as a garnish, cook another sweet potato)
▹  take a 30 minute break while these are cooking (bonus points if you do a quick online HIIT workout)
▹  Chop the onion and combine with avocado oil in a pan on medium/high heat, stirring occasionally, until the onion starts to brown
▹  In a large pot, add 6 cups of water and combine the onion, garlic, ginger, apple cider vinegar, thyme, coriander, cumin, pepper, salt and bring to a low boil for 10 minutes
▹  while this is boiling, combine the almond milk, walnuts, pistachios, walnut (or almond) butter, ground flax and juice from 1/2 lime in a blender and blend until smooth
▹  add the beets, sweet potato and blender contents to the pot and cook for 5 more minutes
▹  pour into a food processor and blend for a few minutes until you have a creamy soup consistency
▹  serve and garnish with sweet potato slices, walnuts, pistachios and/or naan bread

 

 
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