Best Cauliflower Beet Soup Recipes

Beet-and-Cauliflower Soup with Dill image

Provided by Martha Stewart

Time 1h5m

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion (from 1 medium)
6 cups chopped cauliflower (from 1 small head)
3 cups chopped peeled red beets (3 medium)
Coarse salt
6 cups chicken broth
2 tablespoons coarsely chopped fresh dill, plus sprigs for garnish

Steps:

Heat oil in a medium pot over medium-high heat, and add onion; saute until just translucent, about 4 minutes. Stir in cauliflower, beets, 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 dill. 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 dill sprigs before serving. Soup can be refrigerated 1 day; let cool completely before refrigerating. Gently reheat before serving.

Cauliflower & Beet Soup image

Provided by hollyberry

Time 45m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 7

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.

Nutrition Facts : Calories 74, Fat 4.7, SaturatedFat 0.7, Sodium 41.2, Carbohydrate 7.5, Fiber 2, Sugar 4.4, Protein 1.7