Lesley Stoyan: A Bowl of Cherries


Sweets ‘N Beets Soup Recipe

with creamy yoghurt-dill drizzle

We have always thought that September should officially serve as the New Year, rather than January, surely one of the gloomier months for most Canadians.

Summer equals barbecues, too much meat, too many lovely cocktails. For many of us, a few pounds have stealthily crept on, a little reminder of our cottage excess. For our children, summer has meant endless popsicles and sweet treats (and, sigh, screen time). We’ve promised them that we too will suffer this week as we prune our diets and start to refresh our lifestyles with work and good health.

Salads perhaps exemplify dietetic restraint, but we worry that after an indulgent summer, we might starve on rabbit food alone. The solution is soup.

Remember the Cabbage Soup Diet of the 1980s? It was a fad embraced by mothers and daughters alike in our youth, and pretty grim in its daily allowance of watery vegetable concoctions. We won’t revisit that bit of the past.

Instead we offer you a collection of late-summer/early-fall soups to make in weekly batches. Eat these. Drink lots of water. Go to bed early.

You will be feeling fresh in no time.

Sweets ‘n Beets Soup


1 tablespoon light olive oil
3 cloves minced garlic
1 medium onion, chopped
4 cups carrots, peeled and cut into chunks
4 cups beets, peeled and cut into chunks
2 sweet potatoes, peeled (optional) and cut into chunks
8 cups veggie stock (have more on hand for thinning)
Coarse sea salt and black pepper
½ cup plain whole yoghurt
1 tablespoon fresh dill
1 teaspoon fresh lemon juice


 Using a stock pot, sauté garlic and onions in oil at low-medium heat. When onions become translucent, add potatoes and vegetables. Mix and sauté for several minutes until vegetables are aromatic.

 Add enough stock to fully cover veggies. Bring to a boil, then reduce heat to simmer. Partially cover for 20 minutes or until potatoes and other vegetables are soft.

 Purée with blender stick or conventional mixer. Add freshly ground salt and pepper and additional stock for a thinner soup.

 Mix yoghurt with fresh dill, lemon juice, salt and pepper. Drizzle over soup with a fork and serve.

Makes 8-12 servings