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PURPLE CAULIFLOWER AND BEET SOUP

Updated: Sep 7, 2020


Who's read chicken soup for the soul? US. everyone. THE ENTIRE WORLD. And it's true. Soup really does cure everything. When we think about the endless possibilities about what we can add to make a tasty yet filling bowl, it makes us think. What next? If you are as curious as we are, We suggest heading to your local and grabbing a basket full of these ingredients ASAP.

WHY THIS COMBO?

Bone broth, Miso, and the antioxidants from the purple cauliflower, beetroot and onions make this dish not only easy to eat, but the nutritional benefits are just too good. Often we reach for store bought stock and additives, this is as wholesome as you can get.

METHOD

  1. Roast your cauliflower and onion in a preheated oven at 180 degrees celsius for 15 minutes or until just browned. Once you've roasted your veg, you want to blitz this in a food processor or blender along with two to threw pieces of beetroot (we prefer the fresh beetroot which has been vacuum sealed or you can roast your own), along with 1 cup of homemade bone broth and one cup of miso soup.

2. Once you have blitzed your soup, transfer into a small pot to simmer for 15 minutes. At this point, add your salt, pepper and almond milk.


3. Serve with warm wholemeal toast dippers for a nourishing lunch or dinner.


INGREDIENTS


1 Head of Purple Cauliflower

1 Head of White Cauliflower

2 to 3 small Beetroot pieces

1 Cup of bone broth

1 Cup of Miso soup

Sprinkle of salt and pepper to taste

2 pieces of wholemeal toast of your choice cut into dippers


Happy Souping everyone!

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