Roasted Cauliflower and Parsnip Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 medium head Cauliflower broken into florets
  • 3 cloves Garlic
  • 1 Parsnip, large
  • 1/2 tsp Thyme
  • 1 Yellow onion, large

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1 dash Cayenne pepper
  • 1 tsp Fennel seeds
  • 1 dash Nutmeg
  • 1 Salt & pepper
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on stephaniesain.com

Description

Ingredients

• 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
• ½ tsp. thyme
• ¼ tsp. turmeric
• 1 tsp. fennel seeds
• dash of nutmeg
• dash of cayenne pepper
• 4 cups vegetable broth

Directions

• 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