PARSNIP CAULIFLOWER SOUP
Cauliflower and parsnip provide a powerful combination of nutrients such as fiber, folate, vitamin B6 and vitamin C which benefit our immune system and gut health. It’s also the perfect cozy bowl for those cold winter days and requires minimal prep.
Prep: 10 min
Cook: 40 min
Serves: 2-4
Ingredients:
3 medium parsnips, halved
1 head of cauliflower, chopped (keep the tiny bits that fall off when you chop it, as we’ll use it for the crispy topping, you can also keep a couple florets to fry)
2 TBSP olive oil for the baked veggies + extra for the crispy topping
Salt and pepper to taste and ½-1 tsp of turmeric, chili or cayenne powder
2 cups broth + 2 cups water (or can use only broth or only water)
Optional for crispy topping: 1 can of chickpeas, drained.
Directions:
Preheat the oven to 400˚F degrees. Line a baking sheet with parchment paper and add your parsnips and cauliflower. Add olive oil, salt, pepper, and your choice of spices and mix until incorporated. Save some of the small leftover bits off the cauliflower to fry in a pan for a crispy topping (optional). Bake your veggies in the oven for about 40 min.
About 10 min before the veggies are done, drain and rinse your can of chickpeas. Heat a frying pan on medium-high heat and add some of the leftover cauliflower pieces with about half of the chickpeas and some salt, pepper, and garlic powder (or fresh minced garlic) to fry until crisp.
Add cooked veggies to a high-speed blender with broth and/or water and blend until creamy. You can add liquid more if you like it very thin or add less if you want it more thick. Serve immediately with the crispy cauliflower-chickpea topping.
Tips & Variations
Sub the chickpeas for white beans
You can also add half of the chickpeas/beans that you don’t fry up into the blender for extra protein
Sub the parsnip for potatoes (any variety should do) or carrots.