Happy November friends! I can’t believe we are well into the fall season around here. The streets in my neighborhood are covered in fallen leaves that make the most delicious crunching sounds under my boots. This is likely the first of many soup recipes on this blog (hope you love them as much as I do!) and after the Halloween weekend shenanigans I woke up on Sunday in need of a wholesome soup to recover after the candy and champagne. I’ve been feeling a bit under the weather too, so this was exactly what the doctor ordered. So if you too are feeling under the weather, or if you just need something healthy after a weekend full of fun size candy, I present to you this soup. Cauliflower and Parsnip, vegetarian and easily made vegan if that is your thing, just be sure to toast up some bread for dipping and enjoy! Love, M.
I picked up this beautiful “jacket cauliflower” at Whole Foods this week. I have been frantically googling ways to use the leaves. Roasting them maybe — move over Kale Chips / Cauliflower Leaf Chips are gonna be the new hippie snack food.
Parsnips are one of my favorite root veggies. If you haven’t had them – I’d highly recommend picking some up. They taste similar to carrots and were the perfect choice for this soup because, well #whiteonwhite.
Once you chop all the veggies, toss them into a pan and simmer with veggie stock until tender. Puree with an immersion blender or regular blender (be careful!) and you have soup! Doesn’t get easier than that. See the recipe below.
- - 1 large head cauliflower, broken into florets
- - 3 to 4 medium parsnips, peeled and chopped
- - 1 white onion, chopped
- - 3 to 4 cloves garlic, peeled and chopped
- - 1 32 oz box of vegetable stock
- - ½ cup of milk (optional, almond milk would work as well)
- - olive oil
- - salt and pepper, to taste
- prep all your veggies
- add a tablespoon olive oil to a large pot over medium - high heat
- add onion and let cook until translucent, 3 to 4 minutes. add a pinch of salt.
- add garlic and stir until fragrant (don't let it burn!)
- add Cauliflower and Parsnips and 1 box of vegetable stock
- cover and let simmer until the vegetables are tender, mine cooked for about 25 minutes
- puree with a blender
- stir in the milk (if using)
- top with a drizzle of olive oil and fresh cracked pepper