Heartbeet Curried Cauliflower Soup

Written by Eydie Desser

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!

Ingredients

  • 4 cups House Vegetable Stock, or salt free vegetable stock
  • 1 cup finely diced white onion
  • 2 tsp. Madras Curry powder
  • ½ tsp. Saffron threads or a pinch of saffron powder
  • 1 Fuji apple, peeled, cored and thinly sliced  (about 1 cup)
  • 4 cups Cauliflower florets (about 1 medium head)
  • Freshly ground pepper to taste

For the Beet’s “hearts”:

  • 2 large red beets (about 2″ in diameter), scrubbed clean of dirt

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

Instructions

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 Beet Heart Decoration:

Make beet juice, either using a juicer or a blender. Here’s how you do it, both ways:

1- Using a Juicer:  Coarsely chop the scrubbed beets and place in juicer.  Reserve juice in a glass container.

2- Using a Blender:  You’ll first need to cook the beets.  Place scrubbed beets in a 3-qt. pot and cover with cold water by at least 3″.  Bring water to a boil and cook beets until tender when pierced with a knife, about 20-30 minutes depending on size of the beets. 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.    Coarsely chop the cooked beets and place in a blender with 2 TB of water.  Purée until very smooth.  Place the purée in a fine mesh sieve over a measuring cup, pressing the juice out with the back of a spoon.                                                                                                                     

3- Make the beet decoration “sauce”:  To make the heart decoration, it’s important to that the red beet juice have the same consistency as the soup.  Here’s how you do it:  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 heart sauce adding more drops to make the “sauce” as deep red as you wish.  Pour the 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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