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Parsnip recipes include this soup.

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 cup
Ingredients Method

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

Method
 

  1. Preheat the oven to 400 degrees F. Peel and coin the parsnips. Cut cauliflower into florets
  2. 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.
  3. Remove pan from oven. Add minced garlic. Cover with foil and let sit 10 minutes.
  4. Remove foil, let vegetables cool, then pour all into blender. Add cream and broth to blender.
  5. Blend on Puree setting until smooth.
  6. Pour back into pot. Heat.
  7. Add salt, pepper, thyme and sage to taste. Heat and serve in bowls.