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Beetroot, Sweet Potato and Basil Soup

Beetroot, Sweet Potato and Basil Soup

Apriena Jugoo Pummer
An earthy beetroot and creamy sweet potato soup, cooked with warming spices and balanced with the freshness of the basil. A delightful winter soup to keep you warm on those colder nights.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Lunch, Main Course, Side Dish, Soup, starters
Cuisine all
Servings 4


  • 500 grams McCain Diced Beetroot
  • 600 grams McCain Sweet Potato Chunks
  • 6 tablespoons Olive oil
  • 1 onion diced
  • 4 cloves of garlic crushed
  • 1 teaspoon mixed spice
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1 teaspoon cinnamon powder
  • 2-3 cups veg stock
  • Chopped basil
  • Salt and pepper to taste


  • Heat oil in a large pot over medium heat
  • Add onions and allow to caramelize
  • Once the onions are browned, add the crushed garlic, mixed spice, cumin, coriander, paprika, garam masala, cinnamon powder, salt and pepper
  • Mix well and then add the diced beetroot and sweet potatoes
  • Allow to cook on medium to high heat for about 4 minutes before adding the vegetable stock
  • Simmer for about 10 minutes
  • With a handheld blender, puree the mixture to a creamy consistency
  • If you prefer a weaker soup, add a little more veg stock
  • Season
  • Garnish with basil and enjoy
Keyword basil pesto, beetroot, comfort food, Soup, sweet potato, winter food