Roasted Beetroot and Sweet Potato Soup
Ingredients
- 2 big sweet potatoes (750 g)
- 3 beetroots (500 g)
- 1 apple
- 3 Tbsp olive oil
- 1 Tbsp apple vinegar
- 1 Tbsp maple syrup
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 pinch of nutmeg
- 1 tsp salt
- 1 red onion
- 2 garlic cloves
- 1 piece of ginger (25 g)
- 1 l water
Toppings
- Soy yogurt
- Apple chips
Preparation
Preheat the oven to 200°C and wash the vegetables. Peel sweet potatoes and beetroots, core the apple. Cut everything into 2 cm thick pieces and transfer to a big bowl
Combine 2 tablespoons of olive oil, apple vinegar, maple syrup, cumin, cinnamon, nutmeg and salt. Mix with the vegetables in the bowl.
Transfer vegetables onto a parchment paper lined baking sheet and roast for 30 minutes.
In the meantime mince onion, garlic and ginger. Heat up 1 tablespoon of olive oil in a big saucepan. Fry garlic and onion until golden, then add water and take off the heat until the vegetables are ready.
Add roasted vegetables to the saucepan and blend with a handheld blender until smooth. Add more water to adjust thickness if necessary.
Taste the soup and adjust the flavor if needed by adding more salt and apple vinegar.
Enjoy soup with a little soy yogurt and crispy apple chips
