Did everyone have a good Christmas? I was in Idaho, where it wasn’t as cold as I would have thought. There was snow on the ground, but nothing fresh. It was the kind of snow that was crunchy, and for some reason I always think about freezer burn when I encounter this kind of snow. My favorite part is this beef rib roast my step mom makes. It is so juicy and the texture is perfection. She also made my favorite potatoes in all the land, Heavenly Potatoes. I try and save myself so be able to fill up on the beef, predictable. I felt like a balloon when I came home. John and I went off to Boston for New Years. When we returned, all we are trying to eat will be light and yummy food. Which is why we have this Roasted Cauliflower and Parsnip Soup for you. Here is the deal with this soup, the cauliflower is great because it has a similar texture and mouth feel to potatoes but with less carbs! Hooray! The parsnips are so delicious when roasted because they just get a little sweeter. When we puree all these ingredients together to make this soup, it really feels as though you are eating a creamy rich soup. I think it is a perfect start to the new year when you still may crave all the rich foods you have been eating, but don’t actually want to eat them.
♥ Teri
Roasted Cauliflower and Parsnip Soup
Serves 4
Ingredients:
1 head cauliflower florets (about 3 1/2 cups), roughly chopped
2 parsnips, peeled and roughly chopped
2 shallots, peeled and quartered
3 garlic cloves, peeled and smashed
2 tablespoons minced thyme, plus more for garnish
3 tablespoons extra virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
3 cups vegetable or chicken stock
1/4 cup sour cream or crème fraiche
salt and pepper to taste
Directions:
1. Preheat oven to 375˚F.
2. Spread cauliflower, parsnips, shallots, garlic, and thyme onto a baking sheet, in a single layer, and drizzle with oil. Sprinkle with cumin, paprika, salt and pepper and toss everything together until the vegetables are well coated with oil.
3. Roast vegetables for 25-30 minutes, tossing vegetables around 15 minutes into the roasting process.
4. Meanwhile pour stock into a medium pot and bring to a simmer. Lightly season with salt and pepper.
5. Once vegetables have roasted through and stock is hot, transfer both the vegetables and 2 1/2 cups stock into the well of a blender. Securely fasten the lib, but remove the small, plastic center-top and replace that with a kitchen towel with your hand securely over the towel (this will allow for the stream to escape without a soup ‘explosion’ occurring).
6. Puree mixture for 3 to 5 minutes or until the mixture is smooth. Add more stock and continue to puree if necessary.
7. Transfer the mixture into the pot that the stock was in and bring to a light simmer. Stir in sour cream or crème fraiche and adjust seasonings.
8. Top each bowl with a drizzle of extra virgin olive oil and fresh thyme leaves and serve.
This looks incredible! It might need to be my weekend project :)
Also, I live in central Idaho — you missed the bitter cold snap, probably, where it didn’t get out of the teens for three weeks! Thankfully, it was relatively nice over Christmas. Now if we could only get some snow!
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Those roasted veggies look amazzzzing. Also this soup is exactly what I need for the cold weather coming!
Hubby and I did the same over the holidays…eat, eat, EAT! Time to get back healthier stuff and I am SO adding this to my list…thanks!
I love this flavour! I never make anything with parsnips for some reason and that needs to change!
I’m from Idaho too! Love all the asian influenced recipes on this blog and this soup looks fantastic, can’t wait to try it out.
This isn’t a soup that I would normally gravitate to based on its title, but your photography drew me in! It’s lovely! And the soup does look delicious.
I love roasted cauliflower, what a gorgeous bowl of soup!
this is EXACTLY the kind of soup I’ve been craving this week. can’t wait to try it!
I love that you roasted the onions with the veggies, good trick.
Looks lovely. I think parsnips are so underused. After traveling to Ireland, they had parsnips in every restaurant! I’ve started to cook with it and I love it!
Can this be shipped to my house? I love roasted cauliflower and addition of parsnip sounds amazing. Great recipe, thanks for the inspiration.
I’ve been wanting to try a new recipe for Cauliflower Soup! Thanks so much for reading my mind.
I just made a delicious carrot soup and it reminded me how easy and comforting homemade soups can be! Will definitely be making this one next week :)
Hooray for roasted veg! What a simple & perfect soup for the depths of winter.
I want this in my belly now.
Just because a cauliflower is roasted, the soup will have a nice flavour.
OMG!! this looks perfect…love parships!
I only had 2 cups of chicken broth left but really wanted to try this soup so I added 1 cup of white wine instead and it was really delicious!
My new favourite soup!
This is gorgeous!! Love the flavors. Parsnips and cauliflower are so underrated!
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I am not a soup person… at all… but this looked so good to me that I made it the same day as you posted the recipe. Our store was out of parsnips but a tater and a carrot seemed to fit the bill and it was AMAZING! I’ll be posting my version soon, too, with all the proper due credit, of course. :) Thanks for all the yumminess you post!
I stumbled across this recipe and just had to try it out. It’s so good I sent the link for the recipe to my favourite people and subscribed to your mailing list! Thank you so much for sharing! It’s an incredible recipe!
Just made this tonight! Absolutely devine! Thank you as always for your truly amazing recipes
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Amazing. It’s sooooo good!!!
Made this on Saturday. I think it is pretty good, though my husband said it was ‘too parsnippy’ for his liking. Maybe I’ll go easy on the parsnips next time…
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NEVER tried parsnips until this recipe. So easy to make. Love it! Hubby loves it! 15-month-old daughter loves it! To thin it out a little to our preferences, we used one cup of half-n-half. Served this up along side Brussels Sprouts & Bacon Salad. Thanks for a delicious change to our mundane routine!
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I had a cauliflower soup recipes in my weight watchers book and this with parnips
sound so good and after I made it my son-in-law said for me to keep making this one….
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Do you winter bugs realise you can also make this soup and eat it cold of a summer, with a big dob of cold sour cream and cracked black pepper it is wonderfully and amazingly delicious.
This looks so good! And I love that it is a lighter option than potato soup!
Thanks for this recipe. It was delicious and definitely going on rotation to use up the parsnips from our CSA box. I only had one on hand, so I added a potato which was nice and mellowed the parsnip flavour a bit (as I’m not a huge fan). I also used an immersion blender and that seemed to do the trick. A nice, warming soup and perfect with a baguette on the side!
I added a bunch of hot sauce and lemon and a little bit of worscester and it made the soup a little more interesting. I find food more satisfying when it’s spicy…. also I used an immersion blender and 3.5 cups of chicken stock. Loved the recipe!
I made this soup for supper tonight and it was delicious. I garnished it with pomegranate seeds and pistachios which made it look so pretty. I used vegetable broth so it was perfect for a Meatless Monday meal.
Thanks for such a great recipe!
I made this soup sooo many times now. One of the favourites for sure.
Do you think the sour cream could be replaced with plain Greek yogurt? Thanks
Definitely! You can actually omit it entirely and the soup will still be great. I just like added it for a little added richness :)
Loved this recipe… a keeper!! Thanks for sharing. 👌
Oh so glad to hear that!