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Why You'll Love This cozy slow cooker sweet potato and beet soup for healthy comfort food
- Easy to Make: This recipe is incredibly easy to make, thanks to the slow cooker, which does all the work for you. Simply add all the ingredients, set the timer, and come back to a delicious, comforting meal.
- Healthy and Nutritious: This soup is made with wholesome ingredients, including sweet potatoes, beets, and aromatic spices, making it a healthy and nutritious meal option.
- Customizable: You can customize this recipe to your taste by adding your favorite spices or herbs. Feel free to experiment and make it your own!
- Perfect for Meal Prep: This recipe makes a large batch of soup, perfect for meal prep or freezing for later. Simply portion it out into individual containers and refrigerate or freeze for up to 3 months.
- Cozy and Comforting: This soup is the perfect comfort food for a cold day. The combination of sweet potatoes, beets, and aromatic spices will warm your heart and soul.
- Cost-Effective: This recipe is budget-friendly and uses affordable ingredients, making it a great option for a weeknight dinner or a special occasion.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be made entirely in the slow cooker. Simply add all the ingredients, set the timer, and come back to a delicious meal.
- Flavorful and Delicious: This soup is packed with flavor, thanks to the combination of sweet potatoes, beets, and aromatic spices. You'll love the unique and delicious taste!
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, beets, onions, garlic, and aromatic spices. Sweet potatoes provide natural sweetness and creamy texture, while beets add a pop of color and earthy flavor. Onions and garlic add a depth of flavor and aroma, while the aromatic spices, such as cumin and paprika, bring warmth and coziness to the soup. When selecting sweet potatoes, look for ones that are firm and have a smooth, even skin. For beets, choose ones that are heavy for their size and have a deep red color. You can also use golden or chioggia beets for a different flavor and color. Onions and garlic can be substituted with shallots or scallions for a milder flavor.
How to Make cozy slow cooker sweet potato and beet soup for healthy comfort food
Peel and chop the sweet potatoes and beets into 1-inch cubes. Make sure they are roughly the same size so they cook evenly.
Heat a tablespoon of oil in a pan over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Add the cumin, paprika, salt, and pepper to the pan and cook for 1 minute, until fragrant. Then, add the vegetable broth and bring the mixture to a boil.
Add the chopped sweet potatoes and beets to the slow cooker. Pour the spice and broth mixture over the top and stir to combine.
Cook the soup on low for 6-8 hours or on high for 3-4 hours. The sweet potatoes and beets should be tender when pierced with a fork.
If you prefer a smooth soup, use an immersion blender to blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the slow cooker.
Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Tips for Perfect Results
Make sure to use a slow cooker that is large enough to hold all the ingredients. A 6-quart slow cooker is ideal for this recipe.
Leave about an inch of space between the top of the soup and the lid of the slow cooker. This will prevent the soup from overflowing and making a mess.
Stir the soup every few hours to prevent the sweet potatoes and beets from sticking to the bottom of the slow cooker.
Add fresh herbs, such as parsley or cilantro, to the soup just before serving. This will help preserve their flavor and texture.
Feel free to experiment with different spices and herbs to find the combination that you enjoy the most. Some options include cumin, paprika, and smoked paprika.
Serve the soup with a side of crusty bread or crackers for a satisfying and filling meal.
Add some protein, such as cooked chicken or beans, to make the soup a complete meal.
Cool the soup to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. Reheat and serve when needed.
Common Mistakes to Avoid
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Overcooking the Sweet Potatoes and Beets:
Fix: Check the soup regularly during the last hour of cooking to avoid overcooking the sweet potatoes and beets. They should be tender when pierced with a fork, but still retain some texture.
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Not Blending the Soup Enough:
Fix: If you prefer a smooth soup, make sure to blend it enough to reach your desired consistency. You can use an immersion blender or transfer the soup to a blender and blend in batches.
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Not Seasoning the Soup Enough:
Fix: Taste the soup regularly and adjust the seasoning as needed. You can add more salt, pepper, or spices to taste.
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Not Using the Right Type of Sweet Potatoes:
Fix: Use sweet potatoes that are high in moisture, such as Garnet or Jewel, for the best results. Avoid using sweet potatoes that are too starchy, such as Russet or Idaho.
Variations & Substitutions
Add some heat to the soup by adding diced jalapeños or serrano peppers to the pot. You can also add a teaspoon of cayenne pepper or red pepper flakes for an extra kick.
Add some creaminess to the soup by stirring in some heavy cream, half-and-half, or coconut cream. You can also add some grated cheese, such as cheddar or Parmesan, for an extra rich flavor.
Make the soup vegan by using a vegetable broth instead of chicken broth and omitting any dairy products. You can also add some nutritional yeast for a cheesy flavor.
Make the soup gluten-free by using gluten-free broth and omitting any gluten-containing ingredients. You can also add some gluten-free grains, such as quinoa or brown rice, for added texture and nutrition.
Make the soup low-sodium by using low-sodium broth and omitting any high-sodium ingredients. You can also add some salt-free seasoning blends for added flavor.
Make the soup in a slow cooker by cooking it on low for 6-8 hours or on high for 3-4 hours. This is a great option for busy days when you don't have time to monitor the soup.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Cool it to room temperature, then transfer it to an airtight container or freezer bag. Reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this recipe in a pressure cooker?
Yes, you can make this recipe in a pressure cooker! Simply sauté the onions and garlic, then add the remaining ingredients and cook on high pressure for 10-15 minutes. Let the pressure release naturally, then season and serve.
Can I use canned sweet potatoes or beets?
While canned sweet potatoes and beets can be convenient, they lack the flavor and texture of fresh or cooked ones. If you do choose to use canned, make sure to drain and rinse them well, and adjust the cooking time accordingly.
Can I add other ingredients to the soup?
Absolutely! Feel free to add your favorite ingredients, such as diced bell peppers, chopped kale, or cooked chicken. Just be sure to adjust the cooking time and seasoning accordingly.
Can I make this recipe vegan or gluten-free?
Yes, you can easily make this recipe vegan or gluten-free by substituting the chicken broth with a vegetable broth and omitting any dairy products or gluten-containing ingredients. See the variations section for more ideas!
Can I freeze the soup for later?
Yes, you can freeze the soup for up to 3 months! Simply cool it to room temperature, then transfer it to an airtight container or freezer bag. Reheat it to an internal temperature of 165°F (74°C) before serving.
How do I reheat the soup?
You can reheat the soup on the stovetop, in the microwave, or in the slow cooker. If reheating on the stovetop, heat it over low heat, stirring occasionally, until warmed through. If reheating in the microwave, heat it in 30-second increments, stirring between each interval, until warmed through. If reheating in the slow cooker, cook it on low for 2-3 hours or on high for 1-2 hours.
Can I make this recipe in advance?
Yes, you can make this recipe up to 2 days in advance! Simply prepare the ingredients, cook the soup, and store it in the refrigerator until ready to serve. Reheat it to an internal temperature of 165°F (74°C) before serving.
How do I store the soup?
You can store the soup in the refrigerator for up to 5 days or freeze it for up to 3 months. Make sure to cool it to room temperature before storing, and reheat it to an internal temperature of 165°F (74°C) before serving.
cozy slow cooker sweet potato and beet soup for healthy comfort food
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 medium beets, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/4 cup heavy cream (optional)
- Chopped fresh herbs for garnish (optional)
Instructions
- Step 1: Prepare the ingredients. Peel and cube the sweet potatoes and beets. Chop the onion and mince the garlic.
- Step 2: Sauté the onion and garlic. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Step 3: Add the spices and cook. Add the cumin, smoked paprika, salt, and pepper to the skillet and cook for 1 minute, stirring constantly.
- Step 4: Add the sweet potatoes and beets. Add the cubed sweet potatoes and beets to the skillet and cook for 5 minutes, stirring occasionally.
- Step 5: Transfer to the slow cooker. Transfer the mixture to a slow cooker and add the vegetable broth. Cook on low for 6 hours or high for 3 hours.
- Step 6: Purée the soup. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the slow cooker.
- Step 7: Add the heavy cream (optional). If using heavy cream, stir it in during the last 30 minutes of cooking.
- Step 8: Serve and garnish. Serve the soup hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and cook the soup up to 1 day in advance. Reheat and serve.
- Substitution: Swap the sweet potatoes for carrots or parsnips for a different flavor.
- Pro tip: For a creamier soup, add more heavy cream or use coconut cream instead.
- Variation: Add some heat to the soup by adding diced jalapeños or red pepper flakes.
- Dietary restriction: This soup is gluten-free, vegan, and vegetarian-friendly.
