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Beet-and-Cauliflower Soup with Dill

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Recipe photo courtesy of chris court
Source: Martha Stewart Living, February 2013
Total Time Prep Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
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  • 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.
    Reply
  • cabaniss77059
    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.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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