Roasted parsnip and cauliflower soup is perfect for a quick mid-week dinner. It’s warming, filling, and healthy — plus, it comes together in about an hour. It can serve as a full meal on its own but it also tastes great along with some German sausages and a good baguette.
I adapted this soup from Spoon Fork Bacon; my changes mostly included ingredient ratios, like adding another parsnip and increasing the garlic, cumin, stock, and sour cream (when in doubt, add more spices). The sweet, earthy parsnip flavor dominates the dish in a wonderful way, and sour cream adds a pleasant tang to the final product.
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Roasted Parsnip & Cauliflower Soup (adapted from Spoon Fork Bacon; serves 4-6)
- 1 head cauliflower, roughly chopped
- 2 parsnips, peeled and roughly chopped
- 3 shallots, peeled and halved
- 4-5 garlic cloves, peeled
- 2-3 tbsp fresh thyme, plus more for garnish
- 3-4 tbsp extra virgin olive oil
- 1 tsp cumin
- 1/4 – 1/2 tsp smoked paprika (I go light on this because I’m sensitive to it; feel free to add more to your taste)
- to taste: salt & pepper
- 3-5 cups vegetable stock (start with 3 cups and as more once you start pureeing)
- 1/3 – 1/2 cup sour cream, plus more for serving
- Preheat oven to 375F (190C). Combine the cauliflower, parsnips, shallots, garlic cloves, thyme, olive oil, cumin, paprika, salt and pepper in a large baking dish and toss until the vegetables are coated with olive oil and spices. Bake for 30-45 minutes, stirring once or twice, until the vegetables are soft enough to puree.
- Just before the vegetables are done, bring stock to simmer in a medium pot.
- Add everything from the roast vegetable pan to the stock. Puree with an immersion blender or in a blender covered with a towel, adding more stock or water as necessary.
- Stir in the sour cream and bring to a simmer, then serve with more fresh thyme and sour cream.