(Recipe can be found on the site Home to Heather here.)
Step by Step Instructions:
For this Roasted Cauliflower and Parsnip Soup here’s what you’ll need: Salt & Pepper, a head of Cauliflower, 5 cloves of Garlic, 2 large Parsnips, 1 Onion, about 3 cups of Chicken (or Vegetable) Stock, Olive Oil, Smoked Paprika, and Ground Chipotle Pepper.
Start by preheating the oven to 400 degrees. Then it’s time to prep the veggies. If you’re a pro at cutting up a cauliflower, just scroll on down. But if you’re a little nervous, stick with me.
I start off by pulling off the outer leaves.
Next grab a large, sharp knife and make angled cuts into the base of the cauliflower. I find this is the easiest way for me to get the stem out. Just go all the way around the stem and then give it a good pull and there you go!
Now cut any dark spots off of the head of the broccoli with a knife and then begin pulling/cutting the florets apart.
Then I pulled the florets apart and cut any larger ones into halves or quarters. You don’t want them too small though.
Then rinse the cauliflower in a colander and then pat dry and put into a large bowl.
I decided not to peel the parsnips just so it was more rustic. So chop off the ends…
…and cut into rough pieces that aren’t too small and add to the large bowl.
Remove the outer skin from the onion then cut it in half. Roughly chop each onion half and add to the bowl.
Finally grab 5 garlic cloves and take your aggression out a bit by whacking each clove between the cutting board and the flat side of a knife with a good smack, so that the skin peels off easily. Then add the whole garlic cloves to the bowl.
Add 1 tablespoon of olive oil to the bowl of veggies. Then I used my hands to toss everything together and get all of the vegetables nicely coated.
Add the vegetables in a single layer to a lined rimmed cookie sheet. Yes, I lined mine with a Silpat. Then sprinkle 1/2 teaspoon each of smoked paprika and ground chipotle pepper seasonings over the top followed by freshly ground salt and pepper to taste. Roast the veggies for at least 30 minutes, stirring 2 to 3 times while cooking.
Here are the roasted vegetables which smelled and tasted amazing!
Add the roasted veggies to a large pot or Dutch oven.
Then pour in about 3 cups of chicken stock plus however much water you need to just cover the vegetables. Crank the heat up to high.
Bring the soup to a boil and then reduce the heat to low and simmer for 5-10 minutes or until the veggies are tender.
Here are the vegetables after simmering and they are nice and tender, so they’ll be easy to blend.
Now to my favorite part! I grabbed my immersion blender or what I fondly call my boat motor and placed it into the soup.
Make sure the blender is fully-submerged and then blend your heart out until all veggies are pureed. You can use a blender but be warned that it’ll be messier and you’ll need to blend the soup in batches.
Then taste the soup and add any extra seasoning. Mine needed a little salt and it was perfect. Serve it immediately and top with a little sprinkle of smoked paprika if you’d like. This was sooooo good and gluten-free! Happy pureeing!!
1 large head cauliflower
2 good sized parsnips
1 yellow or white onion
5 cloves garlic
1 tbsp olive oil
3 cups chicken or veggie stock
1/2 tsp smoked paprika
1/2 tsp chipotle pepper (dried)
salt and pepper to taste
water as needed
1. First things first…preheat the oven to 400 degrees.
2. Then it’s time to prep the veggies. Cut the cauliflower and parsnip into medium-sized pieces. Then remove the outer skin from an onion and roughly chop it up. Finally grab 5 garlic cloves and remove the outer skin but don’t chop it up – you’ll want the whole clove.
3. In a large bowl, add all of the veggies along with a tablespoon of olive oil and toss it so all of the veggies are coated.
4. Grab a rimmed sheet tray and line it with a Silpat or parchment paper. Then add the vegetables in a single layer and sprinkle the salt & pepper along with the ground chipotle pepper and smoked paprika all over the veggies. Then bake for at least 30 minutes in the oven stirring 2 or 3 times along the way.
5. Once the vegetables are roasted, remove them from the oven and add them to a large pot. Then pour about 3 cups of chicken stock plus enough water to cover the veggies with liquid. Bring the soup to a boil and then turn to low and simmer for 5-10 minutes. You’re looking for the veggies to be nice and tender and easy to pierce with a knife.
6. Grab your immersion blender or a standing blender to puree the soup. The immersion blender is easy because it is all done in the pot. But if you need to use your blender, you’ll need to transfer part of the soup and puree and move to a separate dish, then add more soup and repeat. So don’t try to do all of the soup at once in the blender or it’ll make a mess. Then transfer back to the pot and taste and add necessary seasonings. Serve immediately and I sprinkled a little smoked paprika over my soup. Enjoy!