Pre-tox and de-tox around the holidays with this delicious, velvety, eye-catching Roasted Cauliflower Potato and Beet Soup. It's vegan, gluten-free, perfect for meal prep and freezer friendly!
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Why You Need this Recipe
After splurging over Thanksgiving weekend, I'm ready for some lighter fare in between holiday gatherings and this healthy, flavorful soup does the trick. Plus it kept me fueled while clicking away on Cyber Monday. I'm totally pumped to have gotten ninety percent of the Christmas shopping d-o-n-e. Nothing like getting gifts crossed off the list!
As for this irresistible soup, inspiration came from the farmer's market tables piled with fall and winter produce. There was also a stand with micro greens, pea shoots and beautiful radishes that made for the perfect garnish.
I started off by roasting the beets separately from the cauliflower, potatoes, onion and garlic since they would take much longer to become tender. As a shortcut, you can buy packaged beets already roasted but I found the pigment isn't quite as intense. Plus I love having roasted beets on hand so I'll roast a bunch, slice and freeze them.
The veggies simply get a good drizzle of olive oil and a generous sprinkling of spices before heading to the oven. You can see how the color intensifies after roasting in the photo below.
What if I can't find purple cauliflower and potatoes?
No problem! Purple sweet potatoes are an obvious alternative, and you can simply use white cauliflower and potatoes as well. The soup will be less purple and have more of a magenta hue from the beets adding the only color.
Tip of the Day
when working with hot liquids, do not fill the blender or processor bowl more than halfway, and allow room for steam to escape.
How to Serve
You can ladle the soup into bowls as a main course or 'soup course', or in shooters if serving a crowd. No matter the serving size, have fun garnishing! I used radishes, cauliflower florets, pea shoots, sesame seeds and coconut cream to keep it vegan. Enjoy!
More Healthy Fall & Winter Recipes
The holidays are synonymous with indulging and imbibing so here are some delicious and healthy options to counterbalance the splurges.
Roasted Cauliflower Potato and Beet Soup
- 3 cups small purple cauliflower florets , plus extra for garnish
- ½ pound purple fingerling potatoes , cut into ½-inch pieces
- 1 medium red onion , cut into wedges
- 6 garlic cloves , unpeeled
- 3 tablespoons olive oil
- ½ teaspoons cumin
- ½ teaspoon cardamom
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 cups unsweetened almond milk
- 1 cup vegetable broth
- 2 beets , peeled and roasted, homemade or store-bought (See Notes)
- 2 teaspoons fresh thyme leaves
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper , to taste
- Garnish: reserved cauliflower florets, coconut cream, radish slices, pea shoots, sesame seeds
- Preheat oven to 400°F.
- Place cauliflower, potatoes, red onion and garlic cloves on an extra-large, parchment-lined rimmed baking sheet.
- Drizzle vegetables with olive oil, and sprinkle with cumin, cardamom, salt and pepper. Toss to coat.
- Roast for 25-30 minutes, stirring halfway through.
- Vegetables should be easily pierced with a fork when done.
- Peel the garlic cloves when cool enough to handle.
- Working in batches, place half of the vegetables in a blender or large food processor. Add ½ each of the almond milk, vegetable broth and beets.
- Blend until smooth. Pour the pureed soup into a large saucepan to keep warm on medium heat.
- Repeat blending the remaining vegetables with the remaining almond milk, vegetable broth, beets, thyme and red pepper flakes, if desired. Pour into saucepan with blended soup.
- Simmer 5-10 minutes until heated through. Season to taste with salt and pepper.
- Serve hot with suggested garnishes, as desired. Enjoy!
- Preheat oven to 400°F. Remove stems and wash beets well.
- Place whole beets in a foil-lined baking dish. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Cover tightly with more foil.
- Bake 45-60 minutes, or until a knife is easily inserted.
Soup can be made 3 days in advance. Let cool, cover and refrigerate. Soup can also be frozen up to 6 months.
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