Roasted Cauliflower and Parsnip Soup
A comforting soup that's both elegant and nourishing, combining the nutty sweetness of roasted cauliflower with the earthy notes of parsnips to create a velvety soup.
Ingredients
- 1 large head cauliflower cut into florets
- 3 medium parsnips peeled and chopped
- 2 cloves garlic peeled
- 3 tablespoons olive oil
- 1 medium onion diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk for dairy-free option
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 2 tablespoons fresh chives chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss cauliflower florets and chopped parsnips with 2 tablespoons olive oil, salt, and pepper. Spread them evenly on the baking sheet, adding the whole garlic cloves.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are golden brown and tender.
- Meanwhile, heat remaining oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add roasted vegetables, garlic, and thyme to the pot. Pour in the broth and bring to a simmer.
- Cook for 10-15 minutes to let the flavors meld together.
- Using an immersion blender (or working in batches with a regular blender), puree the soup until smooth.
- Stir in the cream and adjust seasoning to taste.
- Serve hot, garnished with fresh chives.