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Recipe of the Month: Crimson Beet and Sweet Potato Soup
August 4, 2012
By Christy Morgan, “The Blissful Chef"

See Christy at this year’s Portland VegFest when she presents “10 Minute Meals Everyone Will Love!” Christy has been tantalizing taste buds for years as a vegan chef, cooking instructor, food writer, and cookbook author. Her fun and informative classes teach amateurs and seasoned veterans alike how to create simple yet delicious, sustainable, “green” meals using local organic produce and seasonal cooking techniques. Be sure to follow her on Twitter and visit her Facebook page.


  • Filtered water
  • 2 medium beets, peeled and cubed
  • 1 cup cubed sweet potato
  • 2 cups veggie broth
  • 1 cup diced leek
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon champagne vinegar
  • 1-2 teaspoons lime juice
  • Sea salt
  • Black pepper, to taste

Place beets, sweet potato and water to cover in a small saucepan. Bring to a boil with a pinch of salt. Cover and simmer till tender. Meanwhile, pour a small amount of broth into a skillet and heat over medium flame. When it begins to sizzle, add the leeks and saute for a few minutes with a pinch of salt. Add spices and saute a few minutes more. Add vinegar, cover with lid and add a touch of broth to deglaze the pan as needed.

Drain beets and sweet potato. Add to the blender with leeks, remaining broth and the rest of the ingredients. Blend until smooth and creamy. Adjust seasoning as needed. Serve immediately, or this soup can be served chilled.
Makes 3 servings

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