Velvet Beet and Pear Soup with Toasted Seed Swirl

Ingredients

• beets, peeled and chopped4 medium
• ripe pear, diced1 large
• yellow onion, chopped1
• olive oil2 tablespoons
• vegetable broth4 cups
• apple cider vinegar1 tablespoon
• plain yogurt1/2 cup
• pumpkin seeds1/4 cup
• sunflower seeds1/4 cup
• salt1 teaspoon

Method

1. 1Warm the olive oil in a pot over medium heat and cook the onion until soft.
2. 2Add the beets, pear, broth, and salt, then bring to a simmer.
3. 3Cook for 25-30 minutes until the beets are very tender.
4. 4Blend the soup until completely smooth, then stir in the vinegar to brighten the flavor.
5. 5Toast the pumpkin seeds and sunflower seeds in a dry skillet until fragrant.
6. 6Ladle the soup into bowls, swirl in yogurt, and top with toasted seeds.
7. 7Serve warm.

Tips

• Wear gloves when peeling beets to avoid staining your hands.
• If the soup is thicker than you like, add a splash of broth before serving.
• A tiny pinch of cinnamon can deepen the pear-beet flavor without making it sweet.

Nutrition