Thursday, January 16, 2014

Roasted cauliflower, onion, and parsnip soup!

Roasted Cauliflower, Onion, and Parsnip Soup
Last night I was craving some warm and hearty winter soup, and after posting my soup picture on my Instagram and Facebook and recieving multiple requests for the recipe, I figured I better post it on my new blog so I didn't have to type out the instructions multiple times, so here it is! Enjoy!
Serves 4
1 head cauliflower florets (about 3 1/2 cups), roughly chopped
1 large or 2 medium sized parsnips, peeled and roughly chopped

1 yellow onion, peeled and quartered
3 green onions
3 garlic cloves, peeled and smashed
2 tablespoons coconut oil
3 tablespoons Truffle infused olive oil (or other olive oil)
1 teaspoon cumin
1 teaspoon coriander
3 cups vegetable or chicken broth
1 cup light coconut milk
1/4 Lemon (wedge)
salt and pepper to taste


1. Preheat oven to 415˚F.

2. Spread cauliflower and parsnips onto a foil lined baking sheet, in a single layer, and drizzle with oil. Sprinkle with cumin, coriander, salt and pepper and toss everything together until the vegetables are well coated with oil.
3. Roast vegetables for 25-30 minutes, tossing vegetables around 15 minutes into the roasting process.
4. Meanwhile sauté the onions and garlic in a medium pot with the coconut oil, once the onions are translucent, begin to pour broth into the pot, and then bring to a simmer. Lightly season with salt and pepper.
5. Once vegetables have roasted and broth is hot, transfer both the vegetables and 2 1/2 cups of broth into the blender. Securely fasten the lid, but remove the small, center-top piece and replace that with a kitchen towel with your hand securely over the towel (this will allow for the steam to escape without a soup ‘explosion’ occurring).
6. Puree mixture for a few minutes until the mixture is smooth. Add more broth and continue to puree if necessary.
7. Transfer the mixture into the pot that the onions and broth were in and bring to a light simmer. Stir in light coconut milk and adjust seasonings.
8. Top each bowl with a drizzle of extra virgin olive oil, a few small pieces of roasted cauliflower and green onion and serve.
9. Squeeze a lemon wedge over the top for a bright pop of added flavor (optional)
Let me know how you liked it or what you would/ did change! I'm just experimenting with healthy yummy food in the kitchen!


  1. I will be making this soup this weekend. Can't wait to try it!

  2. I made this for dinner last night. I forgot to leave some roasted cauliflower to put on top - that would have been yummy. But it was delicious! I'm looking forward to leftovers for lunch!