This soup will draw your attention due to its intense purple colour coming from the combination of sweet potato and beetroot! You can understand that it’s good for you just by its colour: beetroot is a rich source of iron, calcium, folic acid, Vitamin A and C, which are powerful antioxidants, neutralizing free radicals and protecting against cardiovascular diseases. In addition, beetroots owe their purple colour to beta cyanine, a powerful ingredient that protects against cancer. Sweet potato is another miraculous food that’s rich in Pro vitamin A, vitamin B5, B6, thiamine, niacin and riboflavin. A single sweet potato is enough to reach our daily vitamin A needs, which is necessary not only for healthy vision but also for the proliferation and differentiation of cells. Vitamin A is also one of the most powerful antioxidants in nature, slowing down aging and protecting against various cancers. The flavour of this soup is sweet and rich, since its two basic ingredients have a particularly sweet taste, but it’s also balanced by leeks, apple vinegar and kimono in its herbs.
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Ingredients for 2 people
– 2 sweet potatoes
– 2 leeks
– 2 large beetroots
– 2 cloves of garlic
– 1 spoon of olive oil
– ½ tsp of paprika
– ½ tsp of cinnamon
– ½ tsp of rosemary
– 1 can of coconut milk
– 1 tsp of cumin
– 1 tsp salt
– 2 tablespoons of apple cider vinegar
– 2 cups of boiling water
Preparation
– Preheat the oven at 200 degrees.
– Peel the sweet potatoes and beetroots and cut them into pieces. Cut the leek in round circles. Put the vegetables and garlic (peeled) in a large pan, sprinkle with olive oil and add paprika, cinnamon, rosemary and some salt.
– Bake for about 35 minutes until the vegetables soften and are cooked well.
– Remove them from the oven, let them cool down, remove the garlic skin and keep a piece of sweet potato and a beetroot for garnish. Put them along with the rest of the ingredients in the blender and blend until all ingredients melt. Add more salt and pepper if you want.
– Cut the beetroot and sweet potato you have kept in small cubes and use them to garnish the soup.