Beet it!

I had some friends over for dinner this week. A couple of them were vegan. No problem if you have a box filled with trusty veggies. Apart from a pile of roasted veggies I served a pot of yummy sweet potato and beetroot soup.


Sweet Potato and Beetroot Soup

You will need:

  • 1 sweet potato
  • 3 fresh beetroot
  • 1 cup of organic vegetable stock
  • 1/2 lemon
  • nutmeg, salt and pepper to taste

Chop up the sweet potato and beetroot into nice sized chunks and boil in seperate pots. I suggest seperate pots because the beetroots takes a lot longer to become soft.

When the sweet potato is soft strain the water. Do the same with the beetroot, however leaving a little bit of the pink (♥) water in the pot. Roughly a cup. Don’t worry if you leave to much, this will just leave you with a thinner soup.

Tip the beetroot and water into the sweet potato pot. Add the cup of vegetable stock as well as the juice from half a lemon. Take out your trusty blender and blend everything until there are no lumps left.

Season with salt, pepper and nutmeg to taste.

If you prefer the soup to be thicker but have left too much water, just let the soup simmer for a while longer.

For all the non vegans out there, a little cream will not hurt 😉

Love Carla ♥


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