Friday, January 24, 2014

In The Kitchen - Roasted Cauliflower & Parsnip Soup

Roasted Cauliflower & Parsnip Soup recipe

I've been itching to make Roasted Cauliflower & Parsnip Soup ever since I saw Spoon Fork Bacon's recipe post.  Their recipe calls for thyme and cumin and I'm not a huge fan of those seasonings,  so I created a version using ginger and it was delicious!

As mentioned in previous recipes, I love roasting my vegetables for soups as it adds so much depth to the flavor with the caramelization.  Cauliflower and parsnips are wonderful roasted ... I have a hard time not eating them the minute they come out of the oven and saving them for the soup!  This recipe is super easy and quick.  Enjoy!

Roasted Cauliflower & Parsnip Soup
recipe by:  Laura Jolna
recipe adapted from:  Spoon Fork Bacon
Prep Time:  40 min (including roasting time)
Cook Time:  10 min
Makes:  approx 4-6 servings

  • 1 Tbsp extra-virgin olive oil (my favorite is McEvoy Ranch)
  • Olive oil spray
  • 1 head of cauliflower
  • 3 large parsnips
  • fresh ginger, 1/2" pieced chopped
  • small shallot, chopped (or more, depending on preference)
  • 1/4 -1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3-1/2 to 4 cups low sodium chicken stock
  • Greek yogurt for topping (I use 0% Fage)
  • Pumpkin seeds for topping (preferably SuperSeedz "sea salt")
    • Preheat oven to 425°.
    • Spray olive oil on baking pan covered with aluminum foil.  Peel and chop parsnips into 1/2" sticks or cubes and arrange in a single layer on the pan.
    • Chop cauliflower into small florets and arrange in the pan with the parsnips.
    • Peel and chop ginger and shallot and arrange with cauliflower & parsnips.  I chop these in larger chunks so they don't burn while the vegetables are roasting.
    • Drizzle with olive oil and sprinkle with salt and freshly cracked black pepper.  Roast for 30 minutes until tender and caramelized.
    • Combine roasted mixture and chicken stock in a large saucepan or dutch oven on the stovetop.  Cook over medium high heat until thoroughly heated (approx 10 minutes).
    • Remove from heat and blend soup until smooth with a hand blender or regular blender.  If soup is too thick, add more chicken stock and blend to the desired consistency.  
    • Add additional salt & pepper to taste, if desired.
    • Serve with a dollop of greek yogurt and pumpkin seeds.  Enjoy!
    • Always try to chop your vegetables so that they are equal size (i.e. 1/2" cubes).  This allows them to roast evenly and avoid burning smaller pieces.
    • Add more or less chicken stock depending on your preference.  I tend to like a thicker soup and used 3-1/2 cups when I made the recipe.
    • Low fat sour cream is a good substitute for the Greek yogurt.
    • I use my toaster oven to roast the cauliflower, parsnips, ginger and shallots.  I find it much easier to use than my oven.  I roast all kinds of things in my toaster oven -- I find that it caramelizes the vegetables better than my oven. 

    Don't miss my other soup recipe posts .... they are all low-fat and yummy!

    If you have the Paprika recipe app and would like to download the recipe, please email me and I'll send it to you in the correct format.
    Buon Appetito!

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