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Heirloom Beetroot & Sweet Potato Soup

May 24, 2017

I'm calling this an "Heirloom" soup not because I used heirloom ingredients, but rather, because it was inspired by a beetroot soup I had at a vegetarian restaurant called Heirloom in Vancouver, Canada. It was a special on their lunch menu, and it was my first time eating there - I had heard many great things about the place. I was reluctant to try a beet soup. I loved beets in salads or shredded on top of nourish bowls... but in a soup? The server was raving about it and Robin really wanted to try it, so we decided to give it a go. 

 

So. Glad. So happy I tried it out. 

The only problem was: I wanted the recipe for myself. I had no idea what was in the soup. Aside from the beets giving it a beautiful fuchsia colour I couldn't pin-point anything off the bat. 


I knew it was vegan, so the creaminess must have been coming from a coconut milk, although it didn't taste so strongly of coconut. And there had to be something else making it so thick and filling. Potatoes maybe? And what were those spices? I truly savoured every bite, trying to guess what ingredients mysteriously lived inside. 

That night, I bought the ingredients I thought would be needed and I took a shot at making it. 

I try to replicate things all the time, and often it fails.

Very often, in fact.

If I liked it enough, I'll try again and again until I find something close enough. But to my amazement, I think I nailed this on this first go. That never happens!!

 

I thought maybe I was delirious but then Robin gave it a taste and he was confused - he thought it was the exact same soup and wondered where I got the recipe. 

 

Maybe the ingredients they used were different. I don't know.

And I went back again at a later date and wanted to ask the chef what the ingredients were so I could compare, but they didn't have the soup on the menu anymore. The recipe was lost forever. 

... except not really, because it lives on here!

 

Watch How To Make It Here

 

Heirloom Beetroot & Sweet Potato Soup

Recipe PDF

▸ ▹ Vegan, gluten-free 

Yield: 4 - 6 servings 
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

 

INGREDIENTS: Soup

1 tsp (5 mL) olive oil

2 medium yellow onions, chopped

2 cloves garlic, crushed

2 medium beetroots, peeled, cut in 1 cm chunks

3 medium sweet potatoes, peeled, cut into 1 cm chunks 

1 vegetable bouillon cube 

1 tsp cumin powder

1/2 tsp paprika powder 

1 can (400 mL) full fat coconut milk 

 

INGREDIENTS: Optional Garnish

Pumpkin seeds

Coconut milk to drizzle 

Fresh herbs of choice 

 

Directions

  1. Add the oil and onions to a large pot on high heat, stirring on occasion until the onions caramelize, about 5-7 minutes. Add splashes of water as needed to deglaze the pan. 

  2. Once caramelized, add the garlic and stir until golden, about 2 minutes. 

  3. Add 2 cups of water and all the remaining ingredients to the pot, except for the coconut milk, and bring to a boil, then reduce to a simmer with the lid partially covering. 

  4. Once the potatoes and beetroots are soft, about 15 minutes, puree completely using an immersion blender or standing blender. Turn the heat to low to prevent splatter, add the coconut milk stirring to combine, and place the lid on the pot to allow the soup to warm back up, about 2 minutes. Serve while hot - enjoy!

Notes

Storage: store in an air-tight container in the fridge for up to four days. Store in an airtight container in the freezer for up to two months. ​

Variations: if you really love beets, this soup can handle more. The original recipe gives a nice hint of beet flavour, but I usually use 3-4, depending on the size, for a more earthy taste and bright colour.

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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