Roasted Parsnip Cauliflower Soup Recipe
A creamy soup flavored with the taste of fall. Use dried herbs and leave plenty of time to thoroughly cook/roast the vegetables before blending with broth and cream.
Ingredients
- 3 large parsnips Remove ends, peel and slice into 1/4 inch coins
- 1/2 head cauliflower Remove leaves and stems, cut into florets
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic peeled and minces
- 1/2 cup cream
- 2 pints broth use chicken, turkey, or vegetable and add more to taste
- dash salt add salt to taste
- dash pepper add pepper to taste
- dash dried thyme add thyme to taste
- dash dried sage add sage to taste
Instructions
- Preheat the oven to 400 degrees F. Peel and coin the parsnips. Cut cauliflower into florets
- Place cauliflower and parsnips in a roasting pan. Toss with olive oil. Roast, uncovered, stirring every 10 minutes or so, until vegetables are browned and tender.
- Remove pan from oven. Add minced garlic. Cover with foil and let sit 10 minutes.
- Remove foil, let vegetables cool, then pour all into blender. Add cream and broth to blender.
- Blend on Puree setting until smooth.
- Pour back into pot. Heat.
- Add salt, pepper, thyme and sage to taste. Heat and serve in bowls.