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Thursday, September 24, 2020

Beet and Cardamom Soup

Calling all beet lovers! I made a gorgeous deep pink beetroot soup that is mixed with apples, walnuts, cardamom, ginger, and cinnamon. 

The walnuts, when blended into the soup, gave the soup some body, while the warming spices mellowed out the flavor. 

Usually, the only beetroot soup I've eve make or eat is good old Russian-style borsht, which I love. This time I wanted something different, so I experimented to come up with a totally different soup. 
I make all my soup in the Instant Pot. But it can easily be made on the stove top in a soup pot, just allow the beets to cook longer, cover the pot, and add 1 cup more of water or broth if needed.

The nuts not only thickened up the soup, they added a little milky-ness to the soup which changed the color from red to deep pink!
This soup is not for everyone-but if you like beets and these spices, dig in! I ate it warm and then chilled it too for the next day- I liked it best chilled the next day! If you try it, please let me know what you think???
Surprisingly, the chopped green onion garnish not only looks pretty, it also adds something to the taste. Or you could chop up some apple for garnish instead.

4 cups of beetroot, chopped
1 cup of chopped apple (unpeeled)
1/2 cup of slice carrots
1 cup vegetable broth
3 cups of water
1/4 cup of freshly squeezed lemon juice
3/4 cup walnuts
1/8 teaspoon each of cardamom and cinnamon
1/4 teaspoon of freshly grated ginger
 Garnish: 1 tablespoon of green onion (scallion greens)                               
Add chopped beets, chopped apples, sliced carrots, broth, lemon juice, and water to the Instant Pot insert liner. Secure lid, close steam valve, and set to pressure cook for 6 minutes. 
While the soup is cooking, add the walnuts to a skillet and dust them with cardamom. Dry toast the nuts for about 3-4 minutes and set aside. 
When soup is done, carefully release steam according to the manufacturer's instructions. When all steam is released, carefully remove lid. Add walnuts, ginger, and cinnamon and blend with an immersion blender until creamy. 
Love to know what you think?? Please leave a comment below in the comments.

Shared on Weekend Cooking at The Intrepid Reader where anyone can share a food related post every Saturday morning.

Shared on Souper Sunday at Kahakai Kitchen where anyone can share a soup, salad, or sammie recipe!

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  1. I love the add of walnuts in beet soup! The colour is really beautiful too.

  2. What beautiful photos! I am tempted to give this a try. Looks like you are missing an "r" in the title :)

  3. I don’t think I’d like the soup but I love beets roasted in the oven with a sprinkle of olive oil. Such a treat this time of year!

  4. I don't like beets (at least the beets I was forced to eat as a child) but what color this soup offers. Wow. And maybe I should revisit beets. Surely my bad experiences fifty years ago shouldn't hold me to a negative view of this vegetable.

  5. Shoot, I wish I had seen this yesterday. I had yellow beets to use up. I ended up roasting them with some other veggies and made grain bowls topped with parsley-walnut pesto. It was yummy but I'm going to give this soup a try next time I have beets. This recipe says FALL to me.

  6. Now this is intriguing and also reminding me that I have pickled beets languishing in the fridge. I am forever buying them and not using them.

  7. I like those flavors but there is an anti-beet person in the family, so it’s not for me!

    be well... mae at maefood.blogspot.com

  8. This looks delicious. I am not sure I have ever had beetroot soup.

  9. I don't remember liking beets but perhaps I need an Instant Pot? do you make a ton with it?

  10. Your soup is truly gorgeous... and I love the heartiness that the walnuts add!


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