Beet Cauliflower Soup Recipes

CAULIFLOWER & BEET SOUP

Steps:

• Preheat oven to 425 degrees. Line a cookie sheet with parchment.
• Peel and slice the beets and onion. Slice the cauliflower.
• Gather vegetables in a bowl and sprinkle with olive oil and salt and pepper to taste. Toss together then lay out on the parchment.
• Oven roast the vegetables for 30 minutes or until tender.
• In a large sauce pot, heat the vegetable broth. Add in the cooked vegetables then immersion blend until completely smooth.

STUNNING BEET AND CAULIFLOWER SOUP

Steps:

• Heat over to 375 degrees Farenheit. Cut beets in half, place in a roasting pan, add a drizzle of olive oil and an inch of water. Cover tightly with aluminum foil.
• Put in the oven and cook until done - this could take up to an hour, so test with a knife after about 40 minutes.
• When done, allow to cool and then peel off the skin. I usually wear my rubber gloves so my fingers don't end up pink! Cut into large chunks and set aside.
• Heat a large saucepan over a medium heat. Once hot, add enough olive oil to lightly coat the bottom of the pan. Let the oil heat up and then add the onions along with a pinch of salt.
• Cook the onions for 5-7 minutes until translucent. Don't allow them to brown. (The salt helps draw on the liquid in the onions which in turn helps prevent browning.)
• Add the chopped cauliflower to the pan and lightly coat with the oil.
• Add broth - my preference is for a thick soup so I add barely any liquid - definitely don't cover the cauliflower if you like it thick. Cover and simmer for about 5+ minutes.
• Then add the cooked beets. Cover and simmer for another 5 minutes by which time the cauliflower should be done.
• Leave to stand for a few minutes and then put everything in your trusty blender jar along with the tahini. Puree to a velvety consistency. Taste and add salt.
• At this point if you want a thinner soup, add more broth. Garnish with cilantro and feast your eyes on this beautiful dish.

CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.