No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Beet-and-Cauliflower Soup with Dill

  • Prep:
  • Total Time:
  • Servings: 8
Beet-and-Cauliflower Soup with Dill

Photography: chris court

Source: Martha Stewart Living, February 2013

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped onion (from 1 medium)
  • 6 cups chopped cauliflower (from 1 small head)
  • 3 cups chopped peeled red beets (3 medium)
  • Coarse salt
  • 6 cups chicken broth
  • 2 tablespoons coarsely chopped fresh dill, plus sprigs for garnish

Directions

  1. Heat oil in a medium pot over medium-high heat, and add onion; saute until just translucent, about 4 minutes. Stir in cauliflower, beets, and 1 teaspoon salt. Add broth, and bring to a boil. Reduce heat, and simmer until beets and cauliflower are tender, about 20 minutes. Remove from heat, and stir in dill. Let soup cool 10 minutes, then puree in batches until smooth, adding a little water if necessary to thin.

  2. Return soup to pot, and bring to a simmer. Season with salt, and garnish with dill sprigs before serving. Soup can be refrigerated 1 day; let cool completely before refrigerating. Gently reheat before serving.

Reviews (4)

  • FUBSY 13 4 Apr, 2014

    This soup is an amazing colour -- very impressive. It would be spectacular to place it in front of guests. Now, I'm not certain about the taste as my pressure cooker exploded. However, I think I saved it. I think more dill would be better and the addition of some acid as well. I'm going to try it with plain yogurt for the tang and perhaps some lemon juice to brighten it up.

  • bcabaniss 6 Mar, 2013

    Absolutely loved this soup! This is only the second time I've had beets & really enjoyed them. My teenage kids have NEVER had beets before, but they loved the soup. Honestly, I believe they primarily enjoyed it because of the color--so pretty! Needless to say, we all had a couple of servings each. The sour cream was a great addition.

  • MimiLove 5 Feb, 2013

    I just made this soup and I love it!. I tried it cold and hot. add one teaspoon of sour cream and yogurt to make it even more creamy.

  • Deederpie 31 Jan, 2013

    Really loved it. The fresh dill was worth it for the flavor. Beautiful too... A dollop of sour cream or yogurt pulled through to create a heart would be fun for Valentine's Day. Feel it would be just as good with vegetable broth.

Related Topics