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November 19, 2013

Stunning Beet and Cauliflower Soup

I am in love with the color of beets and the fabulous creaminess of cauliflower in soups. Beets make any dish look like a jewel. Cauliflower is almost flavorless and gives soups the kind of density that was traditionally reserved for flour or potatoes. Given my passion for these two ingredients it seemed natural I would marry them into one perfect soup. So I did exactly that.

No more pre-amble, here’s the recipe.

Stunning Beet and Cauliflower Soup

By alice
March 28, 2016

If you make this thick enough it would make a great puree to serve under a piece of fish or possibly pork.

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  • 15m
  • 1h 15m
  • 1h 30m

Ingredients

  • 2 medium sized organic beets scrubbed (or one gargantuan one like the one I had in my fridge)
  • 1/2 head of organic cauliflower washed and chopped
  • 1 medium red onion chopped
  • Slug of good quality olive oil
  • 1 cup good quality (homemade is preferable) organic chicken or vegetable broth
  • 1 tablespoon tahini
  • Salt (kosher) and pepper
  • Cilantro to garnish

Instructions

  1. 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.
  2. Put in the oven and cook until done - this could take up to an hour, so test with a knife after about 40 minutes.
  3. 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.
  4. 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.
  5. 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.)
  6. Add the chopped cauliflower to the pan and lightly coat with the oil.
  7. 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.
  8. Then add the cooked beets. Cover and simmer for another 5 minutes by which time the cauliflower should be done.
  9. 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.
  10. At this point if you want a thinner soup, add more broth. Garnish with cilantro and feast your eyes on this beautiful dish.

Nutrition

  • 2

Filed Under: Recipes Tagged With: beet, cauliflower, organic, recipe, savory, soup

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A bit about me... I grew up in the UK and moved to Northern California in the late 1990s, drawn here, like so many others, by the lure of ...

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