Creamy Cauliflower And Parsnip Soup Recipes

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CREAMY PARSNIP AND CAULIFLOWER SOUP



Creamy Parsnip and Cauliflower Soup image

This smooth and satisfying soup blends the flavors of cauliflower and parsnip with a hint of rosemary and chive.

Provided by Food Network Kitchen

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 small onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 sprig fresh rosemary
Pinch of freshly grated nutmeg
12 ounces parsnips, peeled and chopped, tough cores discarded, plus roasted parsnips, for serving
8 ounces cauliflower florets, plus roasted cauliflower, for serving
2 cups low-sodium vegetable or chicken broth
1/3 cup half-and-half or heavy cream
2 tablespoons chopped fresh chives

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.

CREAMY CAULIFLOWER AND PARSNIP SOUP



Creamy Cauliflower and Parsnip Soup image

Provided by wpengine

Categories     Soups

Number Of Ingredients 12

1 tbsp avocado oil or ghee
1 head cauliflower (chopped, about 4 cups)
2 pounds parsnips (chopped)
1 onion (chopped)
1 tsp thyme
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp nutmeg
3 cups Pacific Foods Organic Low-Sodium Vegetable Broth
1 can Pacific Foods Organic Cream of Cauliflower Condensed Soup
1 tbsp fresh thyme (to garnish)
2 tbsp olive oil (to garnish)

Steps:

  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Add cauliflower, parsnips, and onion to baking sheet. Drizzle with avocado oil or ghee and sprinkle with sea salt, pepper, and thyme. Toss to coat.
  • Bake vegetables for 25-30 minutes, or until parsnips are soft.
  • Carefully transfer roasted vegetables to a high-speed blender along with nutmeg, Vegetable Broth, and Cream of Cauliflower Condensed Soup. Secure lid and blend on high speed for 3-5 minutes, or until soup is hot and creamy.
  • Serve soup and garnish with fresh thyme and a drizzle of olive oil. Enjoy!

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