Cauliflower and Beetroot Soup Recipes | Vegan and Low Carb Keto Soup Recipe
Cauliflower Soup: 0:00
Beetroot Soup: 2:58
Cauliflower Soup Recipe:
Ingredients:
Cauliflower florets-250g
White/yellow Onion-½
Garlic-2 cloves
Cumin powder-1 tsp
Coriander powder-½ tsp
Vegetables broth or water-1 cup (as per required)
Salt-½ tsp (as per taste)
Black Pepper-½ tsp (as per taste)
Method:
Preheat the oven at 425 degrees Fahrenheit and place your cauliflower florets, onion and garlic on a baking sheet. Drizzle avocado/olive oil, along with cumin powder, coriander powder, salt and black pepper powder. Roast the cauliflower and onion about 20-25 minutes or until the edges of the cauliflower become a nice golden brown. Take out from the oven and transfer the ingredients into a blender. Add 1cup of vegetables broth or water and blend it. If you find that the soup is too thick, you can add more broth/water. Blend it until it’s smooth and creamy.
Beetroot Soup:
Ingredients:
Beetroots-200g (Chopped)
Parsnip-125g (Chopped)
Avocado/Olive oil-1 tbsp
Onion white/yellow-1 cup (Chopped)
Ginger-1 tbsp (Chopped)
Garlic-1 tbsp (Chopped)
Salt-1 tsp
Black Pepper- ½ tsp
Vegetables broth/water-1 to 2 cups
Coconut cream for garnish (Optional)
Black pepper powder for garnish
Method:
Heat the avocados or olive oil in a cooking pot on medium heat. Add onion and cook for 2-3 mins, until softened. Add ginger, garlic,salt and black pepper. Stir for 1-2 mins.Add the chopped parsnips, chopped beetroot and vegetables broth or water. Cover the pot and let it simmer for 15-20 minutes or until the beetroots are tender. Transfer everything into a blender. Blend until it is creamy.
Music:
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. /
Artist: /
Recipe Video:
