As the temperatures become cooler, the root vegetables are taking up more real estate at the local market and I was reminded of this soup I pulled together in the winter months. The red beet is the star of this show, yet I’d have to say moreso in colour than in overall taste. The warming spices of cinnamon and cumin give this soup hints of flavours from a North African kitchen. Cold outside? Inside, this will get you nice and toasty! Eat good food xxx
- 2 Tbsp coconut oil
- 2 leeks, white bits only, chopped into .5cm rings
- 2 stalks of celery, finely chopped
- 3 medium beets, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 2 cloves of garlic, minced
- 1 Tbsp ground cumin
- 1/2 tsp cinnamon
- 4 cups vegetable stock, or, 50:50 stock:water
- 1 400ml can coconut milk
- freshly cracked pepper, and sea salt, to taste
- a few sprigs of fresh thyme for garnish, if you wish
On a medium flame, heat the oil in a heavy bottomed soup pot and gently sweat the leek and celery for 4 – 5 minutes. Add the garlic, cumin, and cinnamon and give it a stir for about a minute.
Next, add the beets and two cups of stock/water, lower the heat, and bubble away for 10-15 minutes. Now, add 1 more cup of stock. Let this gently bubble away for another 10 minutes.
When the beets have had a good 25 minutes of cooking time, add the sweet potato, and the final cup of stock if needed to cover the veg, and bring the soup briefly to the boil. Turn down the heat and simmer with the lid on for 10-15 minutes until the sweet potato has softened.
Pour in the coconut milk and stir to incorporate and purée the soup with a handheld blender. Add salt and pepper to taste. Re-heat if necessary, and it’s ready to go!
Garnish with fresh thyme.