Beet & Cauliflower Soup

makes 2 servings


1-2 Tbsp. olive oil or avocado oil

1/2 onion, diced

2 celery stalks, diced

2 small carrots, peeled and diced

2 garlic cloves, minced

1/2 head of cauliflower (about 12 oz.), trimmed and diced

1 cup fresh beets, peeled and chopped

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. paprika

2 cups low-sodium vegetable broth

Sea salt and pepper to taste


1. Add oil to a stock pot or dutch oven over medium heat.

2. Add onion, celery, and carrots and season with a pinch of salt and pepper. Sauté for a few minutes until onions start to become translucent.

3. Add garlic, cauliflower, beets, coriander, cumin, and paprika. Sauté for a few minutes, until cauliflower and beets start to become tender.

4. Add vegetable broth and bring to a simmer.

5. Once vegetables are tender, add the soup mixture to a high-speed blender. Blend until smooth.

6. Season with salt and pepper and enjoy!