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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A really yummy and healthful blend of two of my favourite vegetables. This soup is a beautiful bright purple colour and velvety smooth. You may wish to make extra vegetables so you can enjoy them oven roasted - it's hard to put them all into the soup! Can garnish with a dollop of sour cream if desired. Ingredients:
4 medium beets |
1/2 head cauliflower |
1 medium onion |
2 -3 tablespoons olive oil |
salt |
pepper |
4 cups vegetable broth |
Directions:
1. Preheat oven to 425 degrees. Line a cookie sheet with parchment.
2. Peel and slice the beets and onion. Slice the cauliflower.
3. Gather vegetables in a bowl and sprinkle with olive oil and salt and pepper to taste. Toss together then lay out on the parchment.
4. Oven roast the vegetables for 30 minutes or until tender.
5. In a large sauce pot, heat the vegetable broth. Add in the cooked vegetables then immersion blend until completely smooth.
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