Ontario Beet & Cauliflower Potage |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Recipe by Doris Miculan Bradley Ingredients:
1 large onion, chopped |
1 head cauliflower, chopped |
5 cups potatoes, pureed |
6 red beets |
6 cups vegetable stock or 6 cups vegetable broth |
2 teaspoons dried dill weed |
2 teaspoons minced garlic |
2 bay leaves |
2 tablespoons soy sauce |
fresh ground pepper, to taste |
Directions:
1. Place the onions, cauliflower beets in large pot with the stock. Bring to a boil.
2. Reduce the heat, add the dill, cover, and cook over medium heat until the potato and cauliflower are tender, about 30 minutes.
3. Remove from the heat and puree in batches in a blender or food processor.
4. Return to the soup pot. Add the bay leaves, soy sauce, and pepper and fold in pureed potatoes.
5. Reheat slowly. Remove Bay leaves before serving.
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