• Kate

Vegan Beet & Cauliflower Soup

For my Christmas party this year I had about ten people saying they would come by My Tiny Cook Spot (only six were able to make it). I was wicked excited and a little worried that I would not have enough food, yea right, in reality, I ended up making way too much and a majority of my soup is now in my freezer. I am always game for having soup waiting for me in my freezer after I come back from a trip.

One of my friends is a Vegan and I wanted to make sure there was something fantastic for her to enjoy. I was looking through my mom’s recipe box and stumbled on Martha Stewart’s Beet and Cauliflower Soup with dill. Before I even looked at how Martha makes this soup I decided to run with the flavors and see what I could do.

Vegan Beet and Cauliflower Soup

  • 6 C Chopped Beets, 3 medium beets

  • 6 C Chopped Cauliflower, 1 small head

  • 1 ½ C Chopped Onion

  • 8 C Vegetable Broth

  • 2 Tbsp Olive Oil

  • 2 Tsp Salt

  • 2 Tsp Lemon Juice

  • 1 Tbsp Sugar

  • Fresh Dill

Yields 10 Servings

This week at work my boss presented me with my holiday gift, placing a penny to the top saying she would clarify once I opened the package. I was speechless, staring back at me through the whole in this colorful paper was the Shun logo contrasting in white against the black lid. It was a knife, a shiny beautiful knife. With a wave decal along the bottom. The penny was for luck, to offset gifting a dangerous tool.

As you can guess I can be accident prone and I can use all the luck I can get. Even though I pride myself on my knife skills. When I got home eager to put this tool to use for the first time I had a thought to show up to work the next day with a bandaid as a joke, but I thought that was asking for it.

Lets put this beauty to work.

Begin by peeling and chopping your beets and cauliflower, and oh...it was like slicing through warm butter. Be careful, remember beets stain! I advise you don’t wear white. Once these are evenly chopped drizzle with olive oil and sprinkle with salt and freshly chopped dill. Lay beets and cauliflower onto separate baking sheets and slide into a 400℉ oven for 20 minutes.

I am going to level with you here. I am not the biggest fan of cauliflower and it smells weird when it is roasting. I was worried I was going to be serving soup that tasted like whatever I was smelling. But, I pressed on. I could make this work.

While your vegetables are roasting chop your onion and sauté in your soup pot with 1 Tbsp of olive oil until tender. Pour in vegetable broth and add your now soft beets and cauliflower. Marvel how the juices from the beets easily turns the broth to a lovely magenta. Bring to a boil then lower to a simmer until all vegetables are soft enough for a fork to easily slide through. About 45 minutes to an hour.

Remove from heat and allow to cool before blending in batches until ultra smooth. The color of this soup is striking! Honestly, I want to paint with it. I wish I could say I was as excited about the flavor. It tasted like beets alright. But something was missing, I couldn’t serve a soup that only tasted like beets. Soup should be a simple meal that encompasses well-rounded flavor, you should take a spoon and slowly take your first taste savoring all the things happening on that spoon.

I needed to fix this. What could I do? Acid. It needed acid to combat the earthy beets and some sweetness. The best meals can weave a tapestry of multiple flavor profiles, sweet and savory, earthy and acidic should be able to dance together. To this pot of magenta liquid, I added 2 tsp of lemon juice and 1 tbsp of sugar. And an amazing thing happened, I took that next taste and needed to take another. I couldn’t believe the change, I loved it. It was not only smooth in texture but now it was smooth in flavor.

Serve in a white bowl if you have one because that contrast is gorgeous with a sprig of dill over top. Enjoy!

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