Beetroot & Cauliflower Soup

(With Argan Oil Golden Beets & Pomegranate Roast Cauliflower)
A thick, sweet and warming soup, with perfectly pleasing toppings.


(Serves 6-8)

For The Soup
1 Onion, chopped
3 cloves of Garlic, chopped
1.5 litres of Chicken or Vegetable Stock
5 medium Beetroot, cooked and peeled
1 head of cauliflower, outer layers removed and the florets chopped (reserve 2 florets for the topping)
2tbsp Pomegranate Ketçhup
For the Topping
2 Raw Golden Beetroots, (or any other if you can find golden) peeled and cut into cubes 2 florets of Cauliflower, taken from the cauliflower in the soup
1tsp Pomegranate Ketçhup
3tbsp Arganic Argan Oil, plus extra for drizzling if you like
To serve
2tbsp chopped Dill Yogurt
Olive Oil
Salt & Pepper

Preheat the oven to 210 ̊c.
Fry the onion and garlic in a little olive oil for about 5 minutes until soft and translucent. Add the stock, bring to the boil, and simmer for 5 minutes then add the beetroot and cauliflower and gently simmer for 10-15 minutes until tender.
Whilst the soup is cooking place your golden beetroot cubes onto a baking tray, drizzle with olive oil and a pinch of salt. Place in the oven for 15-20 minutes until softened and browning at th edges. Chop the 2 remaining florets of cauliflower into small bite sized pieces, place in a bowl, drizzle with olive oil and the teaspoon of pomegranate ketchup. Mix well, place on a baking tray and roast in the oven for 10-12 minutes until caramelised and golden.
Liquidise until smooth; add hot water to loosen if needed. Check seasoning then set aside. Once the roasted beets and cauliflower are ready place in a bowl along with the argan oil, mix well.
To serve, reheat the soup if necessary. Ladle into bowls then top with a dollop of yogurt, followed by a spoonful or two of the roast veg topping, a sprinkle of dill and an extra drizzle of argan oil (optional). Enjoy with warm bread.

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