Cauliflower Borsht Soup
By Janette Speyer
It’s fall season and I am thinking soup!!! Warm, cozy, yummy soup that warms you up during the cold weather.
Today, I thought I’d cook up an old European favorite, Borsht with a twist. I added cauliflower to mix it up a little. I just got a sample of Superior Source’s Organic Beet Root and Apple Cider Vinegar Powder. It has amazing benefits.
Beetroots are a great source of fiber, folate, potassium, iron, and vitamin C. Beetroots have been associated with improving blood flow and increasing exercise performance.
Apple cider vinegar is a popular home ancient remedy. People have used it for centuries for cooking and in natural medicine. Research shows it does have various health properties, including some antimicrobial and antioxidant effects.
I wanted to experiment with this healthy goodness. So, here’s my recipe, give it a try.
Ingredients
- 1 cauliflower head
- ½ onion
- 1 small beetroot
- 1 tablespoon of Superior Source Organic Beet Root + Apple Cider Vinegar Powder
- A bunch of fresh parsley
- ½ tsp of cumin
- Salt and pepper to taste
- 1 cup of vegetable broth
- 2 heaping tablespoons of yogurt
Preparation
I use a blender for all my soups. I like the thick smooth consistency. You can also make this in a pot or a crockpot
Place onion and beet in a blender and sauté for about 5 minutes.
Add the Superior Source Organic Beet Root + Apple Cider Vinegar Powder and the other ingredients and blend well for 30 minutes
Serve with croutons, a dollop of yogurt, and parsley
If you want a vegan soup, replace the yogurt with a plant-based yogurt
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