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Creamy Cauliflower Parsnip Soup

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Ingredients

Scale
  • 4 medium parsnips, peeled, cut into chunks
  • 1 medium head of cauliflower, cut into florets
  • 1 sweet yellow onion, peeled and cut into chunks
  • 1 ½ pears, peeled and quartered
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tablespoon fresh sage
  • 1/2 cup milk or plant-based alternative (unsweetened)
  • 6 cups low sodium vegetable stock

Instructions

  1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper for easy clean up.
  2. Add the cauliflower, parsnips, onion, pears and garlic to a large bowl. Drizzle with olive oil and season with salt and pepper. Distribute on the prepared baking sheet. Add the fresh thyme, rosemary and sage. Bake for about 30 minutes, until the vegetables are soft to fork.
  3. If using an immersion blender, transfer the roasted vegetables to a large stock pot. Alternatively, transfer the vegetables to a high-powered blender or food processor. Add the milk or plant-based milk alternative and 1 cup of vegetable stock. Blend until smooth. Add additional vegetable stock, 1 cup at a time, to thin the soup to desired consistency. Enjoy warm!

Find it online: https://chelseyamernutrition.com/creamy-cauliflower-parsnip-soup/