Hearty Beet Sweet Potato Soup
 
Prep time
Cook time
Total time
 
This beet sweet potato soup has lots of flexibility! If you don't have one ingredient, you can skip it or replace it with something else. For example, no onions? Use scallions or leek. You can also add other ingredients to boost the flavor or nutrition. I love to add fresh grated turmeric (add when you add ginger), or add beans or lentils. Just make sure you don't skip the beets and sweet potatoes! If you can't get your hands on beets with the greens attached, use swiss chard in place of beet greens and beet green stalks.
Author:
Serves: 6
Ingredients
  • 1 tablespoon grapeseed oil
  • ½ yellow or red onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 2 tablespoons ginger (about 1½ inch knob), minced or grated
  • 1 stalk celery, chopped (about 1 cup)
  • ½ - 1 cup beet green stalks, chopped (or use swiss chard stalks)
  • 1 carrot, diced (about 1 cup)
  • 3 beets, cubed (about 2 cups)
  • 6 cups vegetable broth or water + 1 tablespoon vegetable bouillon paste or 1 cube
  • 1 sweet potato, cubed (about 2 cups)
  • 2 cups beet greens, chopped (or use swiss chard)
  • 3-4 tablespoons red wine vinegar
  • 1 cup fresh parsley, for garnish
Instructions
  1. Warm oil in a large dutch oven or soup pot over medium heat.
  2. Add the onion, garlic, jalapeño, ginger, and celery, and beet green stalks and sauté until the onions are translucent, about 5 minutes.
  3. Add the beets and carrots, and continue to sauté for another 3 minutes.
  4. Add the vegetable broth or water + bouillon, and black pepper. Then bring the soup to a boil. Add more veg broth or water to thin it out if you'd like.
  5. Simmer with lid ajar for 10 minutes.
  6. Add the sweet potatoes, and continue to cook for another 20 minutes, until the veggies are tender.
  7. Stir in the beet greens, and cook another 5 minutes until they are also tender.
  8. Remove from the heat and stir in the red wine vinegar. Season with more salt and/or vegetable bouillon paste.
  9. Serve hot with fresh parsley.
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2018/02/hearty-beet-sweet-potato-soup.html