Cure your winter blues with this magical melody of flavors. The creaminess is second to none. Sometimes you just need a good bowl of soup, and this balanced, filling soup always hits the spot. Serve with toasted croutons to fully round out the flavors.
Yield: 6 servings
1 (24-oz.) bag frozen cauliflower, sprinkled
with salt and pepper
6 tablespoons oil
2 Spanish onions, diced
White part of 1 large leek, sliced
2 parsnips, peeled and sliced
1 turnip, peeled and sliced
4 medium potatoes, chopped
32 oz. vegetable broth
1 cup almond or soy milk
3 cups water
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
Toasted croutons, for serving (optional)
1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. Spread cauliflower on the baking sheet in a single layer. Roast 30 minutes, until golden brown.
3. In a pot, heat oil and saute onions and leeks until translucent. Add parsnips, turnips, potatoes, broth, almond or soy milk, water, garlic powder, salt, pepper, and roasted cauliflower.
4. Bring to a boil, then reduce to a simmer and cook 1 hour. Blend with an immersion blender. If you like, serve with croutons
Featured in the Whisk by Ami
Photo by Chay Berger
Ingredients sponsored by Gourmet Glatt Lakewood
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