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Pink Cauliflower & Beetroot Soup

Pink Cauliflower & Beetroot Soup

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This vibrant, nutritious soup offers a delightful balance of earthy and sweet flavours. Beetroot powder gives it the prettiest pink hue.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 40 mins
Categories: Soups, Vegetarian, Winter
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Cauliflower & Beetroot Soup

2 Tbsp (30 ml) olive oil
1 onion, chopped
1 whole head garlic, halved
3 cauliflower heads, cut into florets
1 litre milk
1 litre cream
½ cup (125 g) butter
1 tsp (5 ml) salt
½ tsp (2.5 ml) white pepper
1 cooked baby beetroot
⅓ cup (80 ml) beetroot powder

To Serve

1 tub (250 g) full-fat cream cheese
2 garlic cloves, thinly sliced and shallow-fried until golden (optional)
2 radishes, thinly sliced
1 cooked baby beetroot, finely diced
small handful fresh microgreens
a crack of freshly ground black pepper

Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add the halved garlic head, cut side down, and continue to sauté for 1-2 minutes until fragrant. Add the cauliflower florets, milk, cream, and butter. Season with salt and white pepper, stirring to incorporate. Continue cooking until the mixture reaches a simmer. Then, reduce the heat to medium-low, cover, and simmer for about 20-25 minutes, or until the cauliflower is tender. Add the cooked baby beetroot.

Use an immersion blender or jug blender to blend the soup until smooth (note: be careful not to overfill the jug blender when working with hot liquid). Add the beetroot powder a teaspoonful at a time, blending in between additions, until you reach the desired pink hue.

Portion the soup into bowls and add a scoop of cream cheese to each (tip: use a spoon warmed in hot water to create a smooth scoop/quenelle of cream cheese). Add crispy garlic chips, radish slices, and finely diced beetroot. Finish with a sprinkling of microgreens and a crack of freshly ground black pepper.