Instructions

1. Peel and dice the sweet potatoes. Finely chop the onion and garlic.
2. Heat a little olive oil in a large pan and gently sauté the onion until soft and translucent. Add the garlic, oregano and sweet potatoes.
3. Pour in the balsamic vinegar and cook for a minute, stirring, until the vegetables start to lightly caramelise.
4. Add the chopped tomatoes and vegetable stock. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the sweet potatoes are tender.
5. Meanwhile, peel and coarsely grate the beetroot.
6. Add the beetroot to the pan and cook for a further 8 minutes. Stir in the parsley and turn off the heat.
7. Using a hand-held blender, blend the soup until thick and creamy but still lightly textured.
8. Add the drained black beans and gently reheat for a couple of minutes.
9. Serve warm with a drizzle of balsamic glaze and a few fresh parsley leaves on top.