Here is a recipe from Carolina who lives on the Shinshine Coast, Queensland, Australia. If you are in need of an energy boost or some extra alkalinity from the Beetroot, at the same time some natural occuring sweetness from the Sweet Potato then do have a go at this really easy recipe. All ingredients are available fresh from your local farmers market.
You will need:
3-4 large beetroots (250g)
1 large sweet potato
1-2 tsp cummin seeds
1.25l vegetable stock
2 tbsp Apple Cider Vinegar
3 tbsp sunflower oil
coriander (cilantro) as garnish
sour cream if desired
Gently heat the oil in a large saucepan. Add the onions and sweat until tender (5 mins should do it). Add in the cumin seeds and allow to infuse for a minute.
Meanwhile, chop the beetroot and sweet potato into cubes. Add to the onions and stir briefly.
Add the stock and gently simmer for 15-20 minutes (until the beetroot is soft). Remove from the heat and blend with a hand held blender.
Return to the hob, add the apple cider vinegar and some chopped coriander leaves. Serve immediately.
Now here is what it looks like:
Beetroot and Sweet Potato Soup with coriander and sourt cream (if desired) . Just beautiful and ideal at anytime of the year.
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