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Beet and Caraway Soup

Servings: 4 servings
Author: Shawn

Ingredients

  • 2 Tbs canola oil
  • 2 tsp caraway seeds
  • 1/2 tsp fennel seeds
  • Pinch red pepper flake
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup diced onion
  • 1 clove garlic minced
  • 2 cups vegetable stock
  • 1 pound beets cooked, peeled, and cut into chunks
  • 1-2 tsp balsamic vinegar
  • 1 ounce goat cheese cut into rounds, optional
  • 1/4 cup toasted walnuts

Instructions

  • Heat oil in a large saucepan over medium-high heat. Add caraway and fennel seeds and red pepper flake and cook, stirring, until a few seeds pop or they smell very fragrant.
  • Add onion and garlic, sprinkle with salt and pepper, and cook, stirring often, until onion is tender, about 5 minutes.
  • Add stock and beets, bring to a simmer, reduce heat, cover, and simmer for 20-30 minutes.
  • Transfer to a blender and blend smooth. Add balsamic vinegar and blend to combine.
  • Taste, and season to taste with salt, pepper, and more vinegar, if needed.
  • Strain through a fine mesh strainer into a clean saucepan and warm as necessary.
  • Serve, placing a round of goat cheese in the center and sprinkling with toasted walnuts.