MAKE ME:
Get two large pots ready — in the first, boil 5 cups of water. In the second pot (or pan) add olive oil, garlic, and onion and cook until softened.
Once the garlic/onion are translucent, transfer to pot of boiling water and add chopped vegetables along with paprika, salt, and thyme.
Cover and let simmer/cook for 25-30 minutes or until vegetables are just soft enough (don’t want to them to be too soft!)
Run cooked vegetables/broth through a Vitamix or blender of sorts.
Pour yourself a bowl and top with your favorite garnish! You can use your fork to mush avocado into the bowl to give it a creamy texture.
MIGHT LOOK LIKE BLOOD. 100% VEGAN. A few notes on this recipe — A common theme you’ll find on here is my enjoyment of combining sweet + savory ingredients, or playing with heat. Don’t let the color of this soup surprise you, it’s more savory than sweet, even if the ingredients are mostly sweeter vegetables. This one is SOUPer photogenic and what do I love more than hot soup? GAZPACHO. This soup can be served hot or chilled and it doesn’t require tons of olive oil. I ate this for many days, it makes around 6 bowls (pending how hungry you are!). I think this soup is creamy enough, but if you’re feeling like bringing this blood beet red soup to a lavender color, you might consider adding coconut or cashew cream to thicken even further. Choosing garnishes are one of my favorite parts of finishing off a dish and this one was no exception. Given the soup’s mostly pureed texture, I wanted to contrast with a crunch (cucumber and pepitas) and herbaceous (mint) finish.
INGREDIENTS:
2 cups peeled, cubed sweet potatoes
2 cups peeled, cubed beets
2 cups peeled, chopped parsnips
.5 cup chopped onion
2 garlic cloves, I used Dorot
1 tsp evoo
1 tbsp thyme
1/4 tsp salt (& more to taste!)
2 tsp paprika
Dash cayenne
Garnishes:
Mint
Avocado
Peeled, chopped cucumber
Pepitas