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
Check out our Best Cauliflower Recipes!
Also check out this post for our Best Soup Recipes!
Roasted Cauliflower and Parsnip Soup
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
- 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
INSTRUCTIONS
- 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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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!
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…
Amazing. It’s sooooo good!!!
Just made this tonight! Absolutely devine! Thank you as always for your truly amazing recipes
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!
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!
This is gorgeous!! Love the flavors. Parsnips and cauliflower are so underrated!
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!
OMG!! this looks perfect…love parships!
Just because a cauliflower is roasted, the soup will have a nice flavour.
I want this in my belly now.
Hooray for roasted veg! What a simple & perfect soup for the depths of winter.
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 :)
I’ve been wanting to try a new recipe for Cauliflower Soup! Thanks so much for reading my mind.
Can this be shipped to my house? I love roasted cauliflower and addition of parsnip sounds amazing. Great recipe, thanks for the inspiration.
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!
I love that you roasted the onions with the veggies, good trick.
this is EXACTLY the kind of soup I’ve been craving this week. can’t wait to try it!
I love roasted cauliflower, what a gorgeous bowl of soup!
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’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.
I love this flavour! I never make anything with parsnips for some reason and that needs to change!
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!
Those roasted veggies look amazzzzing. Also this soup is exactly what I need for the cold weather coming!
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!