- avocado oil for drizzling in the pan
- 1 head of cauliflower cut into florets
- 1 sweet potato peeled and cut into cubes
- 1 medium onion, peeled and chopped
- 1/4 cup sliced fennel bulb
- 2 beets peeled and sliced into cubes
- 2 garlic cloves peeled and roughly chopped
- Herbamare Original and pepper, to taste
- Biotta beet juice
- 2 cubes Herbamare veggie broth
Full of Goodness
- Packed with vitamins (A & C)
- Good source of dietary fibre
- Rich in calcium & iron
Due to its high fibre content, beetroot is great for supporting the digestive system. It helps to prevent constipation and keep bowels healthy and regular. Beetroot’s iron content means it’s good for those with anaemia and fatigue.
How to make Beet Soup
1. Preheat oven to 400F. Place cauliflower florets, beets and sweet potatoes on a large baking sheet. Toss with oil and a sprinkle of salt and pepper.
2. Place in oven for 30 minutes, flipping half way through baking until veggies are soft and slightly caramelized.
3. Drizzle oil in a large pot on the stove on medium-high heat. Add onion and sautée 1-2 minutes. Add fennel and garlic. Cook until slightly golden. Pour in enough beet juice to just cover the onions, fennel and garlic.
4. Add roasted veggies to the pot. Add 2 cubes of Herbamare veggie broth and add enough water to cover veggies. Bring soup to a boil, cover and reduce heat to medium-low. Let simmer for about 15 minutes or until veggies are soft enough to be pierced with a fork. Add Herbamare Original & pepper to taste.
5. Use a stick blender or transfer soup in batches to a high-powered blender and blend until it is creamy.
6. Serve with some bread or crackers and even add a drizzle of natural greek yogurt.
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Chelsea is a health enthusiast and is the Co-Founder of the lifestyle brand Little Life Box. She is always on the lookout for ways to live a healthier life and she has a passion for cooking.
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