Heartbeet Curried Cauliflower Soup

February 10, 2020—0 Comments
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Photographed by Ashley Arpel Greenwald

This warming and fragrant soup is just perfect to serve to the ones you love.  I made it for my Ed on Valentines day. Adorned with red “beet” hearts brought a big smile to his face; he leaned over and gave me a sweet kiss!  It works every time!

Heartbeet Curried Cauliflower Soup

Servings: 4-6
  • 4 cups House Vegetable Stock, or salt free vegetable stock
  • 1 cup chopped white onion
  • 2 tsp. Madras Curry powder
  • ½ tsp. Saffron threads or a big pinch of saffron powder
  • 1 Fuji apple, peeled, cored and thinly sliced  (about 1 cup)
  • 4 cups Cauliflower florets (about 1 medium head)
  • 2 large red beets

 

Equipment Needed for Hearts:

  • Juicer or blender for the beet juice
  • Blender for the soup
  • Fine sieve
  • Small squeeze bottle with tip with a small hole
  • Heart shaped cookie cutter

Make the Soup:

  1. Warm the vegetable stock over medium heat.  
  2. Place a heavy bottom 5-½ quart pot over medium-high heat.  Once hot, dry sauté  the onions, curry powder and saffron, until the onions are translucent.  Add the sliced apple and sweat for another 5 minutes, stirring often.  
  3. Add the cauliflower and warm vegetable stock, and bring to a boil.  Boil until the cauliflower is soft when pierced with a knife, about 20 minutes. Add pepper to taste.
  4. Transfer the soup in batches to a blender and purée at high speed until very smooth. Keep warm until ready to serve, or refrigerate when cool and reheat before serving.  Or freeze the soup and defrost and rewarm for a yummy last minute dinner.

Make the “Heart(s)”:

  1. Boil the red beets in water until tender when pierced with a knife, about 20-30 minutes depending on size of the beet. Using a spoon or tongs, lift the beets out of the water and place in a bowl of ice cold water.  Once cool enough to handle, remove the skin with your hands under cold running water. It’s useful to wear gloves so that your hands don’t get stained. 
  2. If you are not using a juicer for the beets, use a blender:  coarsely chop the beets and place in a blender and puree with 2 TB of water until very smooth.
  3. Place the purée in a fine sieve over a measuring cup, pressing the juice out with the back of a spoon.  
  4. Pour 1/4 cup of cauliflower soup in a measuring cup. Add a drop or 2 of beet juice and stir together to make a beautiful red sauce.
  5. Pour red sauce into squeeze bottle and screw on small holed tip.

To Serve:

  1.  Place a heart shaped cookie cutter in the center of the soup bowl you are using.  Pour the warm cauliflower soup all around the outside of the cookie cutter.  
  2. Next, squeeze the prepared beet/soup juice in the center of the heart cookie cutter until it reaches the same height as the soup. Carefully remove the cookie cutter.
  3. Alternatively, dot all around the edge of the soup.  With a toothpick, pull from top of each dot through the center to make the hearts: See video below. 

 

Lastly…..show your love to all your guests.

 

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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.

 

 

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