Best with Organic Cooked Beets

Roasted Cauliflower Beet Soup (AHA CERTIFIED)

Prep Time: 15 minutes // Cook Time: 25 minutes Servings: 6

What to do

  1. Preheat the oven to 400 degrees F. Cut the cauliflower into florets, toss with olive oil and spread evenly on a baking sheet. Cook for 20 minutes until tender and browning.
  2. Cook the onion, garlic, and ginger in olive oil in the skillet until onion is translucent.
  3. Once the cauliflower is done cooking, add the cauliflower, onion mixture, coconut milk, vegetable broth, water, chopped beets, salt and pepper to a high-speed blender.
  4. Blend on high for 2-4 minutes, until velvety smooth.
  5. To serve, garnish with drizzled coconut milk and micro greens.
  6. Enjoy!

 

Nutrition Information:

Calories: 150

Total Fat: 5 g

Saturated fat: 2 g

Trans fat: 0 g

Polyunsaturated fat: 1.4 g

Monounsaturated fat: 1.6 g

Cholesterol: 0 mg

Sodium: 240 mg

Total Carbohydrates: 23 g

Dietary Fiber: 5 g

Sugars: 12 g

Added sugars: 0 g

Protein: 4 g

What you’ll Need

  • 1 large head cauliflower
  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1-inch knob of fresh ginger, peeled and minced
  • 1 15oz can light coconut milk
  • 2 cups low-sodium vegetable broth
  • 1 cup water
  • 1 cup Love Beets cooked beets, chopped
  • ½ tsp salt
  • 1 tsp black pepper