Roasted Beetroot and Cauliflower Soup

Roasted Beetroot and Cauliflower Soup

Roasted Beetroot and Cauliflower Soup

Last year around the same time I made this beautiful roasted beetroot and tomato soup.¬†Roasting beets is the best way to cook them, I believe. Simply wrap them in foil, throw them into a preheated oven and let them cook for about an hour, depending on their size. They seem to retain their colour, flavour and form when roasted. But with cauliflower, I just cook it in water till it’s tender. Another simple soup I had made was this cauliflower¬†soup.

Roasted Beetroot and Cauliflower Soup

With this one though, I made the two soups separately (I know it sounds time consuming, but it really wasn’t) and served them together in a bowl to make it look stunning. And isn’t it stunning? Just the colours with the crispy basil leaves turned out to be really good. I’d have loved some crispy bacon on top too. Maybe next time. It was a chilly afternoon when I made this last week and I curled up in my bed to watch Jimmy Carr videos. I did not snort out my soup laughing. I choked on it.

Roasted Beetroot and Cauliflower Soup

Serves 2-3.

Ingredients:

Beetroot – 2 medium

Garlic – 1 clove

Thyme or any other dried herbs – 1 tsp crushed

Veg or chicken stock cube – 1/2

Water to thin down the soup

Salt and pepper to season

 

Cauliflower – 1 small head

Garlic – 1 clove

Thyme or any other dried herbs – 1 tsp crushed

Veg or chicken stock cube – 1/2

Turmeric – just a pinch

Water to thin down the soup

Salt and pepper to season

 

Basil leaves – 3-4

Olive oil – 2 tsp

Greek yoghurt – 3 tbsp whisked

Method:

Wrap the beetroots and the garlic clove in foil and pop it in a preheated oven to cook at 180 degrees C for about 40 – 50 mins or till cooked through.

Place the cauliflower florets in a pan with water to cover it and bring to a boil. Throw the garlic clove in there as well. Check if they’re cooked and strain. Keep aside.

Once the beets have cooled down, peel and cut into cubes. Blitz them in your blender until smooth.

Bring a cup of water to a simmer along with the stock cube. Add the beetroot and thyme. Season with salt and keep aside.

Blend cauliflower in your blender and bring it up to a simmer with thyme, the stock cube and a cup of water. Add salt and pepper. Keep aside.

Heat the olive oil in a nonstick pan. Drop the basil leaves for a few seconds or till they crisp up. Take them off the heat.

To serve, in a bowl, ladle the beetroot soup and then ladle the cauliflower soup across the beetroot soup (I don’t know how to articulate this bit but please refer to the pictures). Swirl with a knife or spoon for colourful visual effect. Place the basil leaves and drop the whisked Greek yoghurt.

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