Beetroot, Sweet Potato and Coconut Soup

Serving soup and salad type garnishes on top all in the same bowl is a great way to pack in more flavour, textures and nutrition and turn the humble soup into a very nourishing meal... Of course there is always a time and place for simple soup and bread if that’s what your feeling. 

Serves 4 - 6

Ingredients

1 large brown onion, peeled, diced

2 cloves garlic, crushed

3 tbsp coconut oil or vegetable oil

1 tbsp ground cumin

2 tsp ground coriander 

1 tbsp fennel seeds

1 tbsp caraway seeds

Salt

4 medium beetroots, peeled, roughly diced 

1 medium sweet potato, peeled, roughly diced

1L vegetable stock or water

1 tbsp maple syrup (optional)

2 tbsp red wine vinegar 

300g natural coconut yoghurt 

1 lime

To serve

Reserved coconut yoghurt 

Sautéed seasonal mushrooms

Crispy roasted chickpeas

Cooked grains such as buckwheat, farro or quinoa 

Shaved or julienne raw vegetables such as zucchini or fennel

Method 

In a large saucepan, place the onion, garlic, coconut oil and place over a medium heat. Season with a little salt and sweat for around 6 minutes until the onion is translucent and softening. Add the spices, beetroot and sweet potato and continue to cook for another 5 minutes stirring often. 

Add the stock or water, maple, vinegar and bring to the boil. Turn down the heat to simmer and cover the pot with a lid. 

Cook for approx 30 minutes or until the vegetables are soft stirring every 5 minutes or so. You may need to top the pot up with a little water during the cooking to keep the vegetables covered.

Purée the soup, in batches,  in an upright blender and return to a clean pot. At this point you can cool and store the soup if not serving straight away or if you want to serve it cold, cool then stir through 200g of the yoghurt and lime juice.

If serving straight away and warm or after storing in the fridge, bring the puréed soup back to a simmer then remove from the heat. Once off the heat, Stir through 200g of the yoghurt and lime juice. 

Serve with the remaining coconut yoghurt spooned over and any combination of the suggested garnishes which you can prepare while the soup is cooking or before reheating if you have made it earlier. 

Recipe created by Tom Walton