Moroccan-Style Beet Soup

How’s it going my friends?

I really enjoy this time of the year (Fall). The weather is just perfect, not too hot not too cold. Don’t get me wrong, the summers in Montreal are great, but I like the Fall far better. During the Fall, I usually sleep better, I sweat a lot less and I cook lots of yummy things.

Like soup.

The Inspiration: Moroccan Beet Salad & Borscht

I know, at first glance, you’re probably wondering: “what does Borscht have to do with some Moroccan recipe?”

The answer: a lot more than you think.

My wife Lea enjoys Borscht a lot and as you probably suspect, she’s the one who introduced me to it. I had no idea what it was, all I know is I loved everything about it.

Borscht also felt very familiar to me, I never had a beet soup before, but all I remember is this great warm feeling that was very familiar to me.

Then I remembered the classic Moroccan beet salad that I used to love as a kid. A light went on in my head and I had to come up with a recipe that would perfectly combine the two.

And thus, the Moroccan-Style Beet Soup was born.

Knowing that beets are quite sweet, I balanced that sweetness with a touch of spice to get that typical Moroccan sweet and savory vibe.

The

However, if you can’t handle the heat, you can of course lower the amount of cayenne. It also goes without saying that you can tweak and change this recipe as you wish to fit your own taste and preferences.

The Recipe

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Moroccan Style Beet Soup

Moroccan Style Beet Soup inspired by the classic moroccan beet salad.

Course Soup

Cuisine Moroccan

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 6 Servings

Author Idriss

Ingredients

• 500 grams red beets peeled and cut into cubes
• 1 large sweet potato peeled and cut into cubes
• 1 handful of chopped coriander
• 1 organic chicken bouillon cube
• 1 litre of water
• 1 tsp sea salt

Spice mix

• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp ras al hanout
• 1/4 tsp chili powder

Toppings

• Sour cream to serve
• Handful of coriandre

Instructions

1. In a large pot, pour water and add chicken bouillon cube along with your salt. Add your diced sweet potato and beets. Bring to a boil over medium-high and add your spices. Cover and lower the heat. Let it simmer for 45 minutes or until completely cooked through. Turn off the heat and let your soup cool down for 10 minutes.

2. Using an immersion blender, blend your soup until completely smooth. Serve with a dollop of sour cream, a slice of bread, and some fresh coriandre.

3. Enjoy