Are you looking for a delicious meat-free soup to enjoy with your family? Try this basil, beetroot and sweet potato recipe. Made using caramelised onions seasoned with aromatic flavours and delicious McCain Diced Beetroot and McCain Sweet Potato, it's convenient and ready in minutes. Recipe by Apriena Jugoo Pummer.
|6 tbsp||olive oil|
|1||onion — diced|
|4||garlic cloves — crushed|
|1 tsp||mixed spice|
|2 tsp||dried coriander|
|1 tsp||garam masala|
|salt and freshly ground black pepper|
|500 g||McCain Diced Beetroot|
|600 g||McCain Sweet Potato|
|2–3 cup||vegetable stock|
|basil leaves — chopped, to garnish|
Heat oil in a large pot over medium heat.
Add onions and allow to caramelise.
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 McCain Diced Beetroot and McCain Sweet Potato.
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, purée the mixture to a creamy consistency.
If you prefer a weaker soup, add a little more vegetable stock.
Season, garnish with basil and enjoy!
Recipe by Apriena Jugoo Pummer