Honey-Caraway Roasted Beet Soup
Beet soup is becoming increasingly popular in Hungarian cuisine, especially among health-conscious eaters. The naturally sweet taste of beetroot is subtly enhanced by honey, while caraway adds a mild, spicy aroma to the dish. This soup is a perfect choice for cold autumn or winter days, as it has a warming effect and is full of valuable nutrients. The crunchy texture of the toasted pumpkin seeds provides a perfect contrast to the soup's silky texture.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash, peel, and dice the beets. Peel and finely chop the onion and garlic.
2
Melt the butter in a pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, or until translucent.
3
Add the diced beets and ground caraway seed, and stir well to combine. Sauté for another 5 minutes to allow the flavors to meld.
4
Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 25 minutes, or until the beets are completely tender.
5
Use an immersion blender to purée the soup until smooth. Then, add the honey and heavy cream, and stir thoroughly.
6
Season with salt and black pepper. Let it simmer for another 2-3 minutes over low heat to allow the flavors to meld.
7
Serve hot, garnished with toasted pumpkin seeds and a drizzle of extra cream.
