Beet soup with a cauliflower and carrot
3 tbsp olive oil
1 medium onion, chopped fine
¼ cup fennel (Chomar) small pieces
1 medium-grain beet, peeled and diced small
3 Average grain size carrot, peeled and sliced into rings
½ tsp minced fresh ginger
½ flower (cauliflower) without the trunk cut into small pieces
10 cups vegetable broth (or chicken broth)
Salt and pepper
1 tsp ground nutmeg (optional)

Heat a tablespoon of oil in a pot over medium heat, then add half the amount of onion and fennel and stir for 5 minutes or until golden in color
Add the beets and stir until onion melts with the ingredients,
then add 4 cups broth mixture and season with salt and pepper
Leave the mixture on medium heat for 20 minutes or until full maturity
Bringing the mixture to the boil and leave aside to cool slightly
then beat in a blender until liquid is thick, and set aside
Heat one tablespoon oil in a pot, add carrots and ginger, then add 3 cups of broth and season the mixture
When it starts to boil, reduce heat and simmer over the fire until carrots are cooked, and then pass in the electric mixer and set aside
Heat a spoon of oil in a pot, add the rest of the amount of onions, and stir until it becomes golden in color
Add the cut caulliflower, then add the remaining broth, and leave the mixture for 15 minutes, or until full maturity of the caulliflowei,
season with salt, pepper and nutmeg
Remove from the fire and beat in electric mixer, until the liquid is thick
Placed a few of each type of soup in the serving dish, and then pass the (toothpick), to get the aesthetic lines (as shown)

For a healthier version of this recipe
This soup is high in antioxydants, and provides a lot of nutrients for very few calories
Good source of
Vitamin C, Potassium, Beta Carotene, Phytonutrients

About The Author

Founder of BeMozza

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