microgreens (optional; arugula, radish or other microgreens of choice, for garnish)
lemon wedges (to serve)
Directions
1
Heat a large stovetop pot on high heat. Add the coriander and cumin seeds. Heat for 1–2 minutes or until fragrant.
2
Add the onion and sauté until translucent, about 3–5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan.
3
Add the cauliflower and beets. Sauté another 7–9 minutes or until the beets are slightly tender. Again, add 1–2 tablespoons of water as needed to deglaze the pan.
4
Stir in the garlic cloves, ground cumin, and sage and cook for 30–60 seconds or until fragrant.
5
Add the vegetable broth and potatoes. Bring to a boil then simmer for 10–12 minutes or until the potatoes and beets are tender.
6
Remove from the heat and let cool a bit before transferring the veggie mixture to a blender or into a bowl to blend with an immersion blender. Blend until smooth. You may need to do this in two batches, just make sure to divide the liquid in (approximately) half for each batch.
7
Add the silken tofu and blend again.
8
Taste and adjust seasoning, if necessary. Add salt, ground black pepper and red pepper flakes, if desired.
9
Divide cauliflower soup into bowls, top with microgreens, and serve with lemon wedges, if desired.
Chef's Notes
Substitutions Instead of yellow onion, use white or purple onion, or shallots.
For the potato, use Yukon, red, Russet, or purple.
Prep Ahead Prepare the vegetables ahead of time by cutting the cauliflower, onion, beets and potato. Store them in airtight containers in the refrigerator for two days before preparing this meal.
Storage Store cauliflower soup leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
½tspcoriander seed
1tspcumin seed
1 ½cupsyellow onion (diced)
1head of cauliflower (roughly cut into 1” florets (about 6 cups))
1cupbeets (scrubbed and cut into ½” cubes (skin included))
microgreens (optional; arugula, radish or other microgreens of choice, for garnish)
lemon wedges (to serve)
Directions
1
Heat a large stovetop pot on high heat. Add the coriander and cumin seeds. Heat for 1–2 minutes or until fragrant.
2
Add the onion and sauté until translucent, about 3–5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan.
3
Add the cauliflower and beets. Sauté another 7–9 minutes or until the beets are slightly tender. Again, add 1–2 tablespoons of water as needed to deglaze the pan.
4
Stir in the garlic cloves, ground cumin, and sage and cook for 30–60 seconds or until fragrant.
5
Add the vegetable broth and potatoes. Bring to a boil then simmer for 10–12 minutes or until the potatoes and beets are tender.
6
Remove from the heat and let cool a bit before transferring the veggie mixture to a blender or into a bowl to blend with an immersion blender. Blend until smooth. You may need to do this in two batches, just make sure to divide the liquid in (approximately) half for each batch.
7
Add the silken tofu and blend again.
8
Taste and adjust seasoning, if necessary. Add salt, ground black pepper and red pepper flakes, if desired.
9
Divide cauliflower soup into bowls, top with microgreens, and serve with lemon wedges, if desired.
