Beets are a detoxifying vegetable to help cleanse the liver. They are dense, heavy, and considered sweet in nature. Cauliflower is a lighter vegetable and an extractive vegetable. The combination of both together, makes this soup a balanced spring cleanse recipe. 

If beets are not cooked properly, they will aggravate all the doshas, especially if they are eaten raw and cold. Both beets and cauliflower are best eaten cooked, warm and with spices and herbs to help keep your digestion strong while absorbing their amazing benefits.

Prep time: 40 minutes

• Serves 3 to 4 people

Main ingredients:

• 2 cups red beets, peeled and cut into small pieces. 
• 2 cups small pieces of cauliflower
• 3-5 cups of water for cooking vegetables – Amount of water varies, depending on whether you are heating in fast cooker or not and your body type.

Herbs and Spices:

• 2-4 tbsp ghee or oil
• 1 to 1.5 tsp Himalayan salt
• ¼ tsp ajwain seeds
• ¼ tsp coriander seeds
• ¼ tsp fennel seeds
• 2 cloves garlic, chopped finely
• ½ medium sized onion, chopped finely
• 1 tsp grated ginger
• 2 tsp fresh mint leaves, chopped finely for garnishing
• Pinch of pepper for garnishing (depending on body type)

Kitchen gear:

• Medium sized soup pot
• Mortar and pestle
• Cutting board
• Knife for chopping
• Hand blender or large blender
• Optional – Instant pot (fast cooker)

Method:

• Heat ghee or oil in a large pot on medium heat
• Grind ajwain seeds, coriander seeds, fennel seeds in the mortar and pestle.
• Sauté the seed mixture for 10-20 seconds in the soup pot.
• Add salt, onions, garlic, and ginger and cook more for 1-2 minutes.
• Make sure the mixture doesn’t stick to the pan. (Add a few tablespoons of water if needed to keep moist) – Sauté no more than 1 minute.
• Add the chopped beets and cauliflower and mix well.
• Close lid and sweat the veggies a little (about 3-4 minutes). You may need to add a little water to make sure none of the vegetables stick to bottom of pan.
• Add enough water to the mixture in the pot, so the vegetables are all covered, and the water in the pot is about ½ inch higher than mixture.
• Heat can be between medium to high and let vegetables cook. Make sure lid is on.
• Keep checking the vegetables for softness with a fork.
• This process can take anywhere from 15 minutes to 20 minutes, depending on how small the beets were cut. Beets take longer to cook than cauliflower. ( I use an Instant pot and pressure cook this mixture on high heat for 22 minutes.)
• Once the beets are tender (check with fork), then turn off the heat.
• Leave aside for 10 minutes or so and then using a hand blender or a regular blender, puree the soup.
• Garnish the soup with chopped mint leaves and a pinch of black pepper (based on body type)