Beetroot and Sweet Potato soup

Punajuuri-bataattikeitto

After a few weeks of excessive food, sugar, caffeine and alcohol consumption, I decided I needed a reset and attempted my first ever cleanse.  I will not lie, it wasn’t easy!  I had no problem with the food (I enjoyed fresh green juice, a blueberry power smoothie, juice pulp crackers and this delicious soup),  it was the lack of caffeine that I struggled with.  I usually drink 5 or 6 cups of coffee a day, so was left feeling lethargic and I suffered from a numbing headache throughout the day.  However post-cleanse,  I feel refreshed and my coffee and sugar cravings have reduced.  I definitely think I will repeat the process every few months.  Anyway back to the recipe.   This soup is super simple to make and I have tried to keep the salt to minimum.  It is deliciously thick and creamy, not to mention perfect now the days are getting colder.  For the cleanse, I did not top the soup with anything, however the soup is extra delicious topped with some fresh apple, pumpkin seeds, chopped almonds a drizzle of pumpkin seed oil and a sprinkle of fresh herbs.

Watch out for my juice pulp cracker recipe coming soon!

Beetroot and sweet potato soup – make around 6 portions

1 small onion, finely chopped

1 tbsp olive oil

1/2 tsp turmeric

1 /2 tsp ground ginger

1 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp salt

2 sweet potato, peeled and cubed

4 medium size beetroot, peeled and cubed

3 medium carrots, peeled and sliced

1 x 400 g tin organic coconut milk

 

In a large saucepan add the oil and sweat the onion over a low heat, until soft and translucent.  Add the spices and cook off for 30 seconds before adding all the other ingredients.  Fill the empty coconut can with water and add to the pot and allow the soup to simmer for 45 minutes.

Whizz up in your blender adding a little extra water if too thick.