This soup is THICK. And delicious. Beware: without the olive oil and thyme garnish, it could be mistaken for a bowl of hummus. If you bring leftovers to the office for lunch, don’t be surprised if a coworker tries to dip a carrot.
- 1 head cauliflower, cut into florets
- 2 parsnips, peeled and roughly chopped
- 2 shallots, peeled and quartered
- 3 garlic cloves, peeled and smashed
- 2 TBS minced fresh thyme (or 2 tsp dried thyme)
- 1 tsp cumin
- 1/2 tsp paprika
- salt + pepper
- plenty of olive oil to coat veggies
- 3 cups chicken or vegetable stock
- Preheat oven to 375ºF.
- Spread cauliflower, parsnips, shallots, and garlic on a baking sheet. Cover with oil and spices and give a good mix to evenly coat.
- Roast vegetables for 30 minutes, making sure to toss veggies at least once or twice.
- While veggies are cooking, warm stock in a soup pot over low heat.
- Remove veggies from oven. Blend in batches with stock in a blender or add veggies to soup pan and blend with a hand blender. Make sure to blend until smooth, should take 3-5 minutes. Add more stock if necessary to thin.
- If in a blender, add mix back to pot. Add heavy cream, stir into soup, and bring back to a simmer.
- Serve with a garnish of olive oil and fresh thyme.
Details: Serves 4 (but we’re usually only 2)
To print the recipe, click here: Roasted Cauliflower + Parsnip Soup