Spring Fling – Sweet Potato Soup with Beetroot Crisps

As we bid farewell to winter here in Australia, I wanted to take a moment to share my favourite soup with you. It’s still a bit chilly here in Melbourne, and really who needs an excuse for soup? Not me!

My Husband, Jordan is a qualified Chef working in Melbourne. He put this recipe together which I think is genius really. I would never had thought to put honey in a soup to sweeten it.


Firstly gather your ingredients! You will need the following;

For the Soup;
– 2 x medium sweet potatoes, diced
– 1 x large brown onion, diced
– 2 x garlic cloves, minced
– 1 large carrot, diced
– 2ltr of vegetable stock
– 3 tablespoons of ground cummin
– 1 tablespoon of honey
– Several sprigs of chives for seasoning
– Salt and pepper to taste

For the Beetroot Crisps;
– 2 or 3 whole beetroots
– Salt and pepper to taste


How To – Soup
– Saute off onion and garlic till the onions are soft
– Add the cumin and cook till fragrant
– Add carrot and potato and start to cook the vegetables
– Once the vegetables have colour add the vegetable stock
– Bring to boil and simmer till the potato is soft
– Blitz the soup in a blender till smooth and add the honey
– Season to taste
– Add chopped chives to garnish and your beetroot crisps to finish

How To – Beetroot Crisps
– Use a mandolin slicer to slice the beetroot into thin slices
– Bake in the oven for 40 minutes on 130 degrees
– Season with salt and pepper

Note: The Beetroot Crisps will shrink in the oven, I always make extra just in case. Besides they are delicious to munch on, just as they are.

Any questions, please let me know!


Renee x


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