Monday, May 20th

Beet and Yam Soup

(serves 4-6)

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Download Printable Recipe Here



2 Tbsp oil or fat. Try ghee, sunflower oil or if cooking over a lower heat, olive oil
1 medium onion, diced
4 medium beets, roasted (see below)
1 medium yam, peeled, medium dice (or try parsnip)
½ tsp caraway seeds (opt)
1 tsp dried thyme (opt)
1 ½ – 2 L vegetable stock or water
salt & pepper to taste
Optional garnishes:
Yogurt, kefir cheese, crème fraiche, lebneh or sauerkraut for probiotic kick!




Roast the beets:

  •   Roast washed whole beets in 1 inch of water and about 1 Tbsp apple cider vinegar, balsamic vinegar, or 1/2 a lemon in a covered casserole dish.
  •   Bake at 350F until beets are fork tender. ( about 90 mins, but depends on the beet!)
  •   Cool slightly and peel by rubbing the skins off with your fingers or a towel (not your favourite white towel!). Roughly dice the beets
  •   In a soup pot, sweat the onions in the oil until translucent
  •   Add the yam or other root veggies and the beets and caraway or other spices and dried herbs if using
  •  Cover with stock or water, bring to a boil & simmer until the hard veggies are soft but not falling apart. Season with sea salt and pepper
  •  Purée soup if desired and garnish with optional garnishes above before serving
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