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
- 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.