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Beetroot and Sweet Potato Soup with Black Beans

This beetroot and sweet potato soup with black beans is a vibrant, nourishing vegan soup that’s both hearty and comforting, so it’s perfect for cold winter evenings. Naturally sweet from beetroot and sweet potatoes, it’s balanced with tomatoes and balsamic vinegar, then finished with protein-rich black beans for a satisfying, filling meal. Packed with fibre, plant-based protein and antioxidants, this soup supports digestion and immune health while staying budget-friendly and easy to make. It’s ideal for meal prep, cosy weeknight dinners or a light yet warming lunch. Serve it with crusty bread or brown rice, and adjust the heat with chilli flakes or chipotle paste if you like a little spice. For a vegetarian option, add a dollop of soured cream or crumbled feta just before serving.
Print Recipe
Resting Time 4 hours
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes or 4 small, peeled and diced
  • 3 medium beetroot peeled and coarsely grated
  • 1 red onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp dried oregano
  • 1 Tbsp balsamic vinegar
  • 1 tin chopped tomatoes
  • About 400 ml vegetable stock
  • 1 tin black beans drained and rinsed
  • 1 handful fresh parsley leaves
  • Olive oil for cooking
  • To serve
  • Balsamic glaze
  • Extra parsley leaves

Method
 

  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.