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.
- 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
- 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.
Nutrition
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