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    You are in: Home / Recipes / Cauliflower & Beet Soup Recipe
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    Cauliflower & Beet Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    hollyberry's Note:

    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.

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    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees. Line a cookie sheet with parchment.
    2. 2
      Peel and slice the beets and onion. Slice the cauliflower.
    3. 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. 4
      Oven roast the vegetables for 30 minutes or until tender.
    5. 5
      In a large sauce pot, heat the vegetable broth. Add in the cooked vegetables then immersion blend until completely smooth.

    Ratings & Reviews:

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    Nutritional Facts for Cauliflower & Beet Soup

    Serving Size: 1 (78 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 74.0
     
    Calories from Fat 42
    57%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 41.1 mg
    1%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.3 g
    17%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    vegetable broth

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