From time to time I get beets from my local organic club. Trying to figure out what to do with them besides roasting them has been challenging for me. Here I found a recipe online and I gave it a shot. I love soups so it was a nice change in our menu.
3 tablespoons water
1 1/2 cups chopped onion (from 1 medium)-** I did not have onion so I omitted this step.
6 cups chopped cauliflower (from 1 small head)
3 cups chopped peeled red beets (3 medium)
6 cups vegetable broth
2 tablespoons chopped fresh dill-** I used 2 tsp of dry dill.
Heat water 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.
Return soup to pot, and bring to a simmer. Season with salt, and garnish with dill sprigs before serving. Here I put a teaspoon of Greek yogurt to compliment.