Description
Beet soup with cauliflower and a swirl of creamy almond milk yogurt. Serve this soup as a gorgeous side dish to your table!
Ingredients
- 1 TBSP olive oil
- ½ yellow onion, diced
- ¼ – 1/2 tsp Himalayan sea salt
- 3 garlic cloves, minced
- 2–3 small carrots, peeled and diced
- 1 small head of cauliflower, broken into florets
- 1 bunch of beets (about 3 or 4 medium beets), peeled and diced
- 1 tsp cumin
- 1 tsp paprika
- 4 cups low sodium vegetable broth
For serving
- Unsweetened almond milk yogurt
- Fresh minced parsley
- Crunchsters Crunchy Mung Bean Snack
Instructions
- Add the olive oil to a large pot and heat over medium heat. Once warm, add in the diced onion and salt and heat for 3-4 minutes, until they’re translucent and fragrant.
- Next, add in the minced garlic, carrots, cauliflower, beets, cumin, and paprika. Stir to coat the vegetables in the spices and cook for another 1-2 minutes.
- Pour the vegetable broth over the vegetables and increase the heat to medium-high. Bring the mixture to a low boil, then cover, reduce the heat, and let it simmer for ~25-30 minutes, or until the vegetables are fork tender.
- Turn off the heat, uncover, allow the soup to cool off for ~5 minutes, then add to a high-speed blender or food processor. Blend until smooth and creamy. Rinse out the pot to remove any bits of un-blended vegetables, then pour the blended beet soup back into the stock pot.
- To serve, ladle the soup into bowls and top with a swirl of almond milk yogurt, minced parsley, and crunchy mung beans.
Notes
Recipe adapted from Tone It Up and Downshiftology
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free