Cauliflower Leek And Parsnip Soup Recipes

LEEK, POTATO, PARSNIP AND CAULIFLOWER SOUP RECIPE - (3.6/5)

Steps:

• In dutch oven, heat oil over medium heat. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly for about 10 minutes until veggies begin to softer. Add potatoes, salt, garlic and stock. Bring to boil. Reduce heat and simmer for 40 minutes until veggies are tender. Puree soup with immersion blender. Adjust flavour with salt/pepper. (try adding some milk for creaminess)

POTATO CAULIFLOWER PARSNIP SOUP WITH A PANCETTA POTATO HASH

Steps:

• For the soup: In a large Dutch oven or stockpot, melt the butter and cook until it starts to brown. Add the garlic, leeks and parsnips. Cook the vegetables until tender, stirring frequently, about 12 minutes. Add the cauliflower, potatoes and chicken stock. Let the stock come to a simmer and cook until the cauliflower and potatoes are tender, about 20 minutes. Add the thyme, nutmeg and some salt and pepper. Puree the soup. Keep warm until ready to serve.
• For the hash: In a medium saute pan, cook the pancetta, adding a little oil if need. Once the pancetta is halfway cooked, add the potatoes and brown. Add the pine nuts, parsley paprika and some salt and pepper. Cook until the pine nuts are browned and the potatoes are brown and crisp.
• When ready to serve, plate the soup and top with hash.

CREAMY PARSNIP AND CAULIFLOWER SOUP

Steps:

• Heat the oil in a large wide pot over medium heat. Add the onion, a large pinch of salt and a few grinds of pepper; cook, stirring occasionally, until the onions are tender but not browned, about 10 minutes. Add the garlic, rosemary and nutmeg; cook until the garlic is softened, about 30 seconds more.
• Add the parsnips, cauliflower, broth and 2 cups water. Bring to a boil, reduce the heat to maintain a simmer, cover and simmer until the parsnips and cauliflower are tender, about 20 minutes. Cool 5 minutes.
• Carefully puree in batches in a blender until smooth, taking care not to fill the carafe more than half full per batch, or directly in the pot with an immersion blender. Reheat the soup over medium heat, stirring occasionally, until steaming. Stir in the half-and-half and adjust the seasoning with additional salt and pepper. Add a few splashes of hot water if the soup is too thick. Top with a piece of roasted cauliflower and roasted parsnip. Sprinkle with the chives.