Roasted Cauliflower and Parsnip Soup
User Reviews
5
-
Servings
4
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Course
Soup
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Cuisine
Vegetarian
Roasted Cauliflower and Parsnip Soup
Description
This Roasted Cauliflower and Parsnip Soup starts by roasting cauliflower florets, peeled parsnips, shallots, and garlic with thyme and spices until tender and caramelized. The roasting develops rich, deep flavors and softens the vegetables. After roasting, the vegetables are blended with warmed vegetable stock until smooth, creating a velvety soup base. A dollop of sour cream finishes the soup for creaminess and balance.
The flavor features the mild sweetness of parsnips and cauliflower with smoky and earthy notes from cumin and smoked paprika, while the thyme adds herbal brightness. The texture is smooth and creamy without added cream, relying on vegetable stock and roasting for body.
This soup works well as a warming starter or light meal during cooler weather. It pairs simply with crusty bread or a fresh salad. Its gentle spice level suits many palates and offers comforting vegetable-based nourishment.
Ingredients
- 1 head cauliflower florets, about 3 1/2 cups, roughly chopped
- 2 parsnip peeled and roughly chopped
- 2 shallot peeled and quartered
- 3 garlic cloves, peeled and smashed
- 2 tablespoons thyme minced, plus more for garnish
- 3 tablespoons extra virgin olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 3 cups vegetable stock or chicken stock
- ¼ cup sour cream or creme fraiche
- salt to taste
- black 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.
User Reviews
Overall Rating
5
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