This delicious and nutritious beet and yam soup serves 4-6 people.
2 Tbsp oil or fat (ry 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 (optional)
1 tsp dried thyme (optional)
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.