Hello lovelies! I’m excited to share with you this delicious ruby red soup that has been several weeks in the making. As a new food blogger, I’m still getting the hang of recipe development. I thought for sure the first variation of this soup would be a winner, and although it tasted pretty good, the texture left something to be desired. I re-evaluated and changed up the ingredients the bit, removing the beans I had high hopes for (I wanted a creaminess from the white beans, but received more of a gumminess), and replacing them with sweet potatoes which in my opinion are hard to go wrong with. This was the ticket to the luscious, creamy, sweet and mildly earthy soup I was hoping for. (Forgive the lighting in these photos, I wasn’t able to make this recipe until the evening as my 4 month old wasn’t too keen on hanging out while I chopped veggies!).
I love this soup because the ingredients are great for winter, it’s easy and it’s pretty forgiving if you need to change it up a bit. Now I will warn you that my husband, who is a little more sensitive to “earthy” flavors like beets have, ate the soup, but didn’t love the soup. I think he just doesn’t like beets as much as I do! I really hope you’ll enjoy this soup, let me know what you think <3
I paired the soup with a quick salad of white beans, broccoli, shaved carrots, pine nuts and a sweet balsamic (I enjoyed the left overs the next day with some hot sauce and that made it even better) and some quick garlic toast (spread toast with butter and roasted garlic and sprinkle with nutritional yeast and smoked paprika). Overall it was a warming and satisfying meal.
- 3 medium sized Beets
- 2 Sweet Potatoes
- 2 Apples (Braeburn, Gala or similar)
- 1 Yellow Onion (a sweet onion would also be nice)
- 1 head of Garlic
- 2-3 tablespoons of neutral High Heat Oil (I used Sunflower but Refined Coconut or Grapeseed would work as well)
- 4 Cups Vegetable Broth
- Salt and Pepper to taste
- PreHeat Oven to 400
- Loosely wrap each beet in foil
- Cut the tip of the head of garlic off so you can see each bulb inside its skin place in some foil, once in foil drizzle with a bit of oil and sprinkle with salt if desired.
- Chop the sweet potatoes, apples and onion into large chunks of roughly the same size and place into a bowl, add 1-2 tablespoons of oil and toss to coat, add salt and pepper to taste and toss again.
- Spread potatoes, apples and onions out on a foil lined baking sheet. I originally used parchment paper but this did not work well as the apples stuck.
- Bake beets, garlic and mixture for 60 minutes checking it somewhere around 40 or 50 minutes to be sure nothing scorches. Everything should be soft enough to pierce. I allowed my potato mixture to brown as well. Once done to help reduce the earthiness of the beets you can rub the skin off of them with a towel or paper towel.
- When everything in the oven is close to done, heat your veggie broth on the stove in a pot. If you will be using an immersion blender to blend the soup then be sure it is a large pot with enough room for all the ingredients.
- Combine all the ingredients either in your pot or in a blender and blend until smooth (if using a blender be sure that you have the middle removed from the lid with a cloth over it). I didn’t need any extra salt or pepper once blended but if you need it add it to taste.