Creamy beet soup with caramelized pears!
25 min
Ingredients
Ingredients (for 4 servings):
For the Soup:
- 4-6 medium boiled beets
- 2 garlic cloves
- 300-400 ml heavy cream
- 1-2 tablespoons apple cider vinegar
- ½-1 teaspoon ground cumin
- A pinch of chili powder
- Butter for sautéing
- salt to taste
For the caramelized pears:
- 2 small pears
- 1 tablespoon honey
- 1 tablespoon butter
Preparation:
- Melt the butter in a pan. Peel the garlic cloves, chop them into small pieces, and sauté.
- Add the chopped beets and sauté for 5-7 minutes.
- Add the cumin, chili powder, salt, and apple cider vinegar. Sauté for another 2-4 minutes.
- Slice the pears thinly. Place them in a pan with melted butter and honey, and caramelize over low heat for 8-10 minutes.
- Transfer the contents of the pan (the beets) to a blender and start blending. Gradually add the heavy cream or soy milk until smooth. Add more salt or chili powder if needed.
- Pour the soup into a saucepan, heat it up, and serve with the caramelized pears.
