This is a delicious beetroot and cauliflower soup that not only wows in colour but impresses in flavour too. I’ve made this myself a few times and never been disappointed with the results. Just be sure to hold that lid down firmly on the blender, I learned the hard way that there’s nothing worse than bright purple soup to clean off your kitchen cupboard doors! Recipe adapted from marthastewart.com.
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion (from 1 medium)
- 1 small head of cauliflower, chopped
- 3 cups chopped peeled red beetroot (3 medium)
- Coarse salt
- 6 cups vegetable broth
- 2 tablespoons coarsely chopped fresh parsley, plus sprigs for garnish
Directions:
Heat oil in a medium pot over medium-high heat, and add onion; saute until just translucent, about 4 minutes. Stir in the cauliflower, beetroot and 1 teaspoon salt. Add broth, and bring to a boil. Reduce heat, and simmer until beets and cauliflower are tender, about 20 minutes. Remove from heat, and stir in parsley. Let soup cool 10 minutes, then puree in batches until smooth, adding a little water if necessary to thin.
Return soup to pot, and bring to a simmer. Season with salt, and garnish with parsley sprigs before serving. Soup can be refrigerated 1 day; let cool completely before refrigerating. Gently reheat before serving.