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.
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Roasted Cauliflower and Parsnip Soup
- 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
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 3 cups vegetable or chicken stock
- ¼ cup sour cream or crème fraiche
- salt and pepper to taste
- Preheat oven to 375˚F.
- 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.
- Roast vegetables for 25-30 minutes, tossing vegetables around 15 minutes into the roasting process.
- Meanwhile pour stock into a medium pot and bring to a simmer. Lightly season with salt and pepper.
- 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).
- Puree mixture for 3 to 5 minutes or until the mixture is smooth. Add more stock and continue to puree if necessary.
- 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.
- Top each bowl with a drizzle of extra virgin olive oil and fresh thyme leaves and serve.
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A marvellous combination and depth of flavour! I snuck a parmesan rind in the soup and used homemade vegetable stock. It is important to remove the fibrous core of the parsnips. Served with cooked, torn pancetta slices, reserved roasted cauliflower florets and toasted baguette slices topped with melted double brie. Thanks a bunch Teri & Jenny for the inspiration.
A home cook from Sydney, Australia.
Loved this recipe… a keeper!! Thanks for sharing. ????
Oh so glad to hear that!
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 :)
Thanks for such a great recipe!
I made this soup sooo many times now. One of the favourites for sure.
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.
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!
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 made this in my slow cooker after roasting the vegetables, omitting the creme fraiche to serve and it was absolutely delicious, albeit I didn’t add enough stock so white thick but on reheating I added more milk. Thank you for a flavoursome and heart warming soup on a cold day! 😊
This looks so good! And I love that it is a lighter option than potato soup!
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.
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….