Roasted Cauliflower and Parsnip Soup

Name: Roasted Cauliflower and Parsnip Soup
Yield: 4 serving
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 creme fraiche; salt and pepper to taste

User Reviews

5.0

138 reviews

Excellent

Servings
4
Course
Soup
Cuisine
Vegetarian

Roasted Cauliflower and Parsnip Soup

Joelle Cantu

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

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 creme fraiche
salt and pepper to taste

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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.