A really simply and fast recipe: colored, tasty and fragrant. The red beetroot is going to color the white cauliflower and, with some soy cream and green parsley, you will obtain nice contrasts of colors. A really simply plate that will “warm you up” in a cold winter day.

Ingredients (for 4 people):

  • 1 small cauliflower (about 14,10 oz)
  • 1 small beetroot
  • 1 medium potatoe
  • ½ onion
  • 4 parsley stems
  • 4 tablespoons of soy cream
  • salt q.s.
  • extra virgin olive oil q.s.


  1. Wash beetroot, cauliflower and potato and cut into cubes.
  2. Chop onion and let it soften with two tablespoons of oil in a saucepan.
  3. Add the vegetable cubes and cover with water; bring to a boil and cook for about 20 minutes.
  4. Season to taste.
  5. Remove from the heat and blend the vegetables until you will reach a creamy consistency.
  6. Mince the parsley leaves.
  7. Serve the cream with some drops of soy cream and chopped parsley.