Beetroot, Fennel and Cauliflower soup

This soup is a delightful combination of colour and flavours with each of the main ingredients influencing the dish. The beetroot provides the most magnificent colour, the fennel a strong flavour and the cauliflower an interesting texture. 

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So lovely with fresh parsley.  This is the colour of the soup on the second day. A bit more pink than red.

Ingredients:

2 large beetroots peeled and diced

1/2 fennel washed and sliced

1 whole cauliflower washed and diced

2 sticks celery washed and sliced

1 brown onion diced

2 tablespoons Macadamia oil

3 cups home made chicken stock (see soup section for recipe)

Add all ingredients excluding the chicken stock into a saucepan and cook on a low heat until they soften. You should stir the mixture every now and again during this stage.

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All the vegetables are prepared. Drizzle with oil and cook on a low heat until they start to soften.

Once the vegetables are soft add the chicken stock and let simmer for at least an hour with the lid on.

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Ready to be pureed

Puree the mixture using a hand mixer and when it has a smooth consistency, place back on the stove and let cook for at least 30 more minutes on a gentle heat. Taste now to see if the soup needs more seasoning.

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Use the hand blender to create a smooth consistency

When the soup is cooked serve it on its own or with your favourite herbs or meat.You can freeze the left over soup or have it the next day for lunch or dinner.

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Served with baked salmon. Just after cooking the soup was very reddish but went a bit pinker on the second day.

You can follow me daily on Instagram at holistic_paleo.

 

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