Golden Beet & Cauliflower Soup with Parsley Pumpkin Seed Pesto
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Cook time: 
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Serves: 4
 
Ingredients
  • 3 golden beets, cut into 1 inch chunks
  • ½ a head of cauliflower, broken into florets
  • 2 carrots
  • ½ tsp sea salt
  • some fresh cracked pepper
  • 1 tsp+1 tsp toasted sesame oil
  • 1 cup coconut milk
  • 1½ cups water
  • ½ tsp tumeric
  • bunch of parsley, stalks removed
  • 4 small garlic cloves or 2 bigger ones
  • ½ cup pumpkin seeds
  • ½ cup olive oil
  • 1 tsp sesame seeds
Instructions
  1. Preheat oven to 400F
  2. In a roasting pan combine the beets, cauliflower and carrots coat with 1 tsp sesame oil and salt + pepper. Toss to coat. Roast for 30 mins.
  3. In a blender or food processor add pumpkin seeds, parsley, garlic, olive oil and sesame seeds and blend until well combined. Set mixture aside.
  4. Add the roasted vegetables to your blender or food processor with coconut milk, water and turmeric, process until you achieve a smooth and creamy soup.
  5. Top with pesto, fresh cracked pepper and sesame seeds.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/golden-beet-cauliflower-soup-parsley-pumpkin-seed-pesto/