This soup has amazing color to it and is really tasty. Its a puree soup so you can choose how blended you actually want to have it be perfectly smooth or a little chunky.
Ingredients needed:
Olive oil
1 large onion
3 cloves garlic
1 medium cauliflower head
4 medium to large beets
½ teaspoon sugar
1/8 teaspoon cayenne pepper
5 cups broth (about...enough to cover the veggies)
1½ cup milk
Salt and pepper to taste
Sour cream
Fresh dill
*First step should really be to just get everything (beets, cauliflower, onion, garlic) chopped up into chunks that are about an inch (maybe a little smaller) and set the beet and cauliflower to the side
*Take the chopped onion and garlic and put them in the pan with enough oil to sautee it and turn on the heat to medium. Cook it until the onion begins to become transparent.
*Add in the cayenne and sugar and saute while stirring for about two minutes.
*Add the beets and cauliflower to the pan and add enough broth to cover them. Bring it to a simmer. Keep it at a low boil for 20-30 minutes, basically until the beets get tender enough to be poked through with a fork.
*Once it is cooked take it off the heat and let it cool for about 5 minutes until you can use an immersion blender safely inside the pan.
*If you want it to be a little chunkier I would suggest taking out a couple of ladle-fulls of the whole veggies and set them aside. Blend what is left until it is smooth. **If you want it to be only a little chunky, then when it seems to be about halfway to smooth add in the reserved pieces. Basically when you put the reserved stuff in depends on how chunky you want it to get.
*Once it is the consistency that you want, start adding the milk, salt and pepper to it as well as . You may want more or less, depending on how thick you want the ending soup to be.
*If you feel the need to reheat it, you can do that, but it should still be warm enough to simply serve. Put it into bowls and add a dollop of sour cream and some fresh chopped dill to the top and its ready to eat!
Ingredients needed:
Olive oil
1 large onion
3 cloves garlic
1 medium cauliflower head
4 medium to large beets
½ teaspoon sugar
1/8 teaspoon cayenne pepper
5 cups broth (about...enough to cover the veggies)
1½ cup milk
Salt and pepper to taste
Sour cream
Fresh dill
*First step should really be to just get everything (beets, cauliflower, onion, garlic) chopped up into chunks that are about an inch (maybe a little smaller) and set the beet and cauliflower to the side
*Take the chopped onion and garlic and put them in the pan with enough oil to sautee it and turn on the heat to medium. Cook it until the onion begins to become transparent.
*Add in the cayenne and sugar and saute while stirring for about two minutes.
*Add the beets and cauliflower to the pan and add enough broth to cover them. Bring it to a simmer. Keep it at a low boil for 20-30 minutes, basically until the beets get tender enough to be poked through with a fork.
*Once it is cooked take it off the heat and let it cool for about 5 minutes until you can use an immersion blender safely inside the pan.
*If you want it to be a little chunkier I would suggest taking out a couple of ladle-fulls of the whole veggies and set them aside. Blend what is left until it is smooth. **If you want it to be only a little chunky, then when it seems to be about halfway to smooth add in the reserved pieces. Basically when you put the reserved stuff in depends on how chunky you want it to get.
*Once it is the consistency that you want, start adding the milk, salt and pepper to it as well as . You may want more or less, depending on how thick you want the ending soup to be.
*If you feel the need to reheat it, you can do that, but it should still be warm enough to simply serve. Put it into bowls and add a dollop of sour cream and some fresh chopped dill to the top and its ready to eat!