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Creamy Beet, Sweet Potato & Pear Soup with Toasted Walnuts Recipe

Creamy Beet, Sweet Potato & Pear Soup with Toasted Walnuts recipe


This is a warm, creamy soup made with beets, sweet potatoes, and pears. It's blended until smooth and topped with toasted walnuts for a crunch. It's a yummy, pink soup that makes you feel cozy.


3 medium beets
1 large sweet potato
32 fl oz vegetable broth
3 cloves garlic
2 ripe pears
6 fl oz coconut milk
1/4 cup chopped walnuts
1 medium yellow onion
1/2 tsp ground ginger
1/2 tsp black pepper
1 tbsp olive oil
1/2 tsp salt
1/4 cup chopped fresh chives


Wash and dry all fresh produce.
Peel, trim, and chop beets and sweet potato into small cubes. Place them in a large bowl.
Peel, core, and chop pears into small pieces. Add to the bowl with the beets and sweet potato.
Peel and mince garlic. Peel and chop onion into small pieces. Add both to the bowl.
Heat a large pot over medium-high heat. Add olive oil and swirl to coat the bottom.
Add the chopped beets, sweet potato, pears, garlic, and onion to the pot. Cook, stirring occasionally, until they start to soften, about 5 minutes.
Pour in the vegetable broth, add ground ginger, salt, and black pepper. Bring to a simmer.
Reduce heat to medium and continue to cook until the beets and sweet potatoes are very tender, about 20-25 minutes.
While the soup is cooking, toast the chopped walnuts in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes. Set aside.
Once the vegetables are tender, remove the pot from heat. Stir in the coconut milk.
Use a hand blender to purée the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
Serve the soup in bowls, topped with toasted walnuts and chopped chives.

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