Sour Cream or Greek Yogurt for serving (I used Kite Hill's almond yogurt)
Preparation
Prep Time: 30min | Cook Time: 45min
Preheat oven to 400 °F.
Grease a cookie sheet and place beets, potatoes, and cauliflower on sheet. Drizzle with olive oil, salt, and pepper. Roast in oven for 15-20 minutes, or until browned. Remove from oven and set aside.
While vegetables are baking, heat 1 tablespoon olive oil in large stock pot.
Add onions and garlic to olive oil and sauté until translucent and tender.
Once vegetables are done, add them to onion/garlic mixture along with apple.
Pour chicken stock over the top of vegetable mix. Simmer over low heat for 30 minutes.
Using an immersion blender, puree mixture. You may need to add more broth or water to achieve desired consistency.
Stir in balsamic vinegar and orange zest. Once plated, drizzle sour cream or yogurt over the top. This soup can be served hot or cold, whichever you prefer! If served cold, chill soup in frig overnight before serving.
Notes
Nutritionals are per serving (1/4 of recipe).
Nutrition
Calories340
Fat6.1g
Sodium377mg
Vitamin C75.17mg
Carbohydrates57g
Fiber7g
Protein14.4g
Potassium1415mg
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