This week I had beets both red and white and sweet potatoes....along came the idea for soup (usually what I do when I have a ton of something, like beets, and I'm not sure what to do with them).
I came across a lot of recipes online that had a ton of ingredients. Celery juice, carrot juice, a ton of spices, etc. However, I chose to go the simple route. This soup has beets, sweet potatoes, onion, and cumin.
The how to:
Peel and chop a 1-1 beet/sweet potato ratio.
I used 4 cups of beets and 4 cups of sweet potato.
Beets are so purrty! Maybe next time a raw beet and veggie salad to preserve some of the lovely colors!Next, I added 1/2 and onion (red but you could use whatever you prefer), 4 cups of chicken broth, and 2 cups of water.
Simmer for about 45 minutes. See the colors bleed! Just a word of caution. A wise old Granny once told me "What goes in must come out" Beware! beets stain...everything...just sayin'
Once the veggies have simmered and are soft I added 1 1/2 tsp of cumin (at this point you can add any spice you like. Some of the other suggestions were celery seed or tarragon) let the soup cool a bit and blended until smooth. I added a bit of cilantro for freshness and color.
Turned out yummy. The soup was sweet and hearty at the same time. It was very mild and could have used a little salt for a richer flavor but I am trying not to add salt where it is not necessary and went with the natural taste instead!ww-2 per 1/2 cup....this is truly and estimation. I forgot to weigh stuff and lost my points book so make sure to add them up on your own if you feel liking making this soup.
*note- Point value is based of the old winning points.
