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5.0 from 138 votes

Roasted Cauliflower and Parsnip Soup

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

Servings: 4
Course: Soup
Cuisine: Vegetarian

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

Instructions

    Cup of Yum
  1. Preheat oven to 375˚F.
  2. 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.
  3. Roast vegetables for 25-30 minutes, tossing vegetables around 15 minutes into the roasting process.
  4. Meanwhile pour stock into a medium pot and bring to a simmer. Lightly season with salt and pepper.
  5. 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).
  6. Puree mixture for 3 to 5 minutes or until the mixture is smooth. Add more stock and continue to puree if necessary.
  7. 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.
  8. Top each bowl with a drizzle of extra virgin olive oil and fresh thyme leaves and serve.