Roasted Cauliflower and Parsnip Soup
Roasted Cauliflower and Parsnip Soup is a tasty, healthy blend of sweet and savory. Perfect for any occasion.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Servings: 6 -8 servings
- 1 medium head cauliflower broken into florets
- 1 large yellow onion chopped
- 1 large parsnip peeled and chopped
- 3 cloves garlic finely chopped
- 3 tbsp. olive oil divided
- salt & pepper to taste
- 1/2 tsp. thyme
- 1/4 tsp. turmeric
- 1 tsp. fennel seeds
- dash of nutmeg
- dash of cayenne pepper
- 4 cups vegetable broth
Preheat oven 400 degrees
Place cauliflower florets, parsnip, and onions in medium mixing bowl.
Add 2 tbsp. olive oil, salt & pepper to taste and combine.
Place on baking sheet in preheated oven and cook 20-25 minutes until slightly browned.
Remove from oven and set aside.
Meanwhile heat 1 tbsp. olive oil in dutch oven or soup pan and add garlic.
Cook 1-2 minutes then add thyme, turmeric, nutmeg, & cayenne pepper. Cook another minute until fragrant.
Add roasted veggies, vegetable broth and bring to boil.
Reduce heat and cook 25-30 minutes with lid slightly ajar.
Remove from heat and with immersion blender carefully puree veggies until you have creamy texture.
Taste for salt & pepper
Can garnish with additional fennel seeds
optional toppings: yogurt, olive oil