Cauliflower & Beet Soup

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READY IN: 45mins
SERVES: 6-8
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees. Line a cookie sheet with parchment.
  • Peel and slice the beets and onion. Slice the cauliflower.
  • Gather vegetables in a bowl and sprinkle with olive oil and salt and pepper to taste. Toss together then lay out on the parchment.
  • Oven roast the vegetables for 30 minutes or until tender.
  • In a large sauce pot, heat the vegetable broth. Add in the cooked vegetables then immersion blend until completely smooth.
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