Earthy Sweet Beet Soup

Earthy Sweet Beet Soup

Too pretty to eat! But once you start, it will be hard to stop eating this silky smooth, earthy, bright and stunningly beautiful soup.

The weather is changing. It’s been raining all day today and at nights, I find myself reaching for a sweater. Ahh, late summer, still warm, still beautiful yet you are starting to be reminded that fall is right around the corner!

Fortunately, fall is really the season where all of the beautiful rustic Prairie flavours really start to shine, even more so. It’s the season for stews, lots of soups and many other earthy vibrant dishes.

I was convinced I have tried every rustic vegetable combination out there. But last week, when I saw this incredible soup on Instagram, I knew I was wrong. I have never tried to combine sweet potato and beets. How incredible is that! This recipe is inspired by and adapted (with some changes) from @theolivetreecook. I’m loving their feed filled with beautiful rustic dishes that represent our beautiful Prairies so much!

I’m serving mine with incredible sweet potato chips. I will be sharing that recipe shortly. They add such a beautiful textural contrast to the dish!

This soup is simply stunning, delicious and so healthy. So, let’s get cooking!

PS. you see those beautiful beet greens? Enjoy them as is, add to smoothies, salads, soups, sauté them with some oil or even turn them into oven crispy baked beet green chips. Just don’t throw those beauties out!

Yields4 Servings

 1 tbsp oil
 1 medium yellow onion, chopped
 1 celery stalk, chopped
 1 garlic clove, chopped roughly
 1 small sweet potato, cubed
 4 medium size beets, cubed or chopped into sticks, thinner than sweet potatoes
 3 cups chicken broth, or alternative, plus more as needed
  cup sour cream
 kosher salt and freshly ground black pepper to taste
For Serving, opfional garnishes:
 crumbled feta
 chopped roasted walnuts or pecans
 chopped beet greens
 fresh herbs, such as parsley
 sweet potato or beet chips
 sour cream for serving
 heavy cream, to swirl over soup for presentation

1

Heat oil in a large pot over medium heat. Add onions and celery and cook for about 5 minutes until translucent but not browned. Add garlic and cook for just about 30 seconds until fragrant, taking care not to burn.

2

Add sweet potato, beets, healthy pinch of kosher salt and enough stock, about 3 cups, to just barely cover the veggies. The veggies don't need to be fully covered as the steam will cook them. Remember, it's always easier to thin the soup out later.

Cut the beets smaller than sweet potatoes, as they take longer to cook. Even consider cutting them into 1/4 inch matchsticks. Bring this to a boil, cover and reduce the heat to maintain a gentle simmer. You will need to simmer this until the veggies are very tender, 30-50 minutes depending how thinly your beets were cut.

3

When the vegetables are tender, transfer the contents of your pot to a blender. Process until very smooth. Stir in the sour cream. If desired, feel free to add more stock to thin the soup out to desired consistency.

4

Divide the soup among bowls and serve with garnishes of choice and freshly ground black pepper. Enjoy this hot or cold.

Ingredients

 1 tbsp oil
 1 medium yellow onion, chopped
 1 celery stalk, chopped
 1 garlic clove, chopped roughly
 1 small sweet potato, cubed
 4 medium size beets, cubed or chopped into sticks, thinner than sweet potatoes
 3 cups chicken broth, or alternative, plus more as needed
  cup sour cream
 kosher salt and freshly ground black pepper to taste
For Serving, opfional garnishes:
 crumbled feta
 chopped roasted walnuts or pecans
 chopped beet greens
 fresh herbs, such as parsley
 sweet potato or beet chips
 sour cream for serving
 heavy cream, to swirl over soup for presentation

Directions

1

Heat oil in a large pot over medium heat. Add onions and celery and cook for about 5 minutes until translucent but not browned. Add garlic and cook for just about 30 seconds until fragrant, taking care not to burn.

2

Add sweet potato, beets, healthy pinch of kosher salt and enough stock, about 3 cups, to just barely cover the veggies. The veggies don't need to be fully covered as the steam will cook them. Remember, it's always easier to thin the soup out later.

Cut the beets smaller than sweet potatoes, as they take longer to cook. Even consider cutting them into 1/4 inch matchsticks. Bring this to a boil, cover and reduce the heat to maintain a gentle simmer. You will need to simmer this until the veggies are very tender, 30-50 minutes depending how thinly your beets were cut.

3

When the vegetables are tender, transfer the contents of your pot to a blender. Process until very smooth. Stir in the sour cream. If desired, feel free to add more stock to thin the soup out to desired consistency.

4

Divide the soup among bowls and serve with garnishes of choice and freshly ground black pepper. Enjoy this hot or cold.

Sweet Beet Soup

Happens to be Gluten-Free.

Make it Vegetarian: Replace chicken stock with vegetable stock.

Make it Vegan: Replace sour cream with vegan dairy-free sour cream, replace chicken stock with vegetable stock.

Make it Dairy-Free: Replace sour cream with vegan dairy-free sour cream.

As with most of my photography, I don’t like to use filters or make too many adjustments, as I want the food to look very true. But I could not help it and use a few filters in these pictures below just to capture the vibrant colours of the dish. Depending on how the light hits this dish, it seems to look slightly different in each photo.


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