Roasted Cauliflower Soup

Roasted cauliflower and sweet parsnips are a heavenly combination in this soup. The parsnips add a nutty and earthy element to the cauliflower. I added sautéed vegetables, fresh herbs and cashews resulting in a rich, creamy, and flavorful holiday favorite!

Parsnips have a licorice-like taste with a touch of spice to them.Parsnips are related to carrots and parsley and are loaded with vitamins and minerals like vitamin K, vitamin C, folate, as well as antioxidants. 

Ingredients:

• 1 medium size onion

• 1-2 garlic gloves

• large leek thinly sliced

• 3-4 celery stalks, sliced

• 2 parsnips

• 1 large head cauliflower, cut in to 1/2-inch florets

• smoked paprika

• 1/2 cup raw cashews

• fresh herbs: dill, thyme, sage

• salt, pepper, crushed red pepper flakes

• 6 cups vegetable broth or filtered water

• 2 tablespoons coconut oil or Ghee for serving

To garnish:

• Dry-roasted shiitake mushrooms 

• Savory nut crumble 

• Fresh herbs

Directions:

Preheat onen to 400F.

 Toss the cauliflower florets with 1/4 cup of veggie broth, salt, pinch of black pepper and smoked paprika. Then roast cauliflower until caramelized and tender-crisp, about 35-40 min.

Heat the large pot over medium heat. Add the remaining vegetables and sauté until soft, about 5 min. Add the roasted cauliflower, cashews, vegetable broth or water,  fresh herbs, red pepper flakes , salt and pepper to taste. Stir, raise heat, and bring to a boil. Cover pot, reduce heat to low, and simmer for about 3-5 min. Let the soup cool slightly. Puree soup in a blender until smooth. Adjust seasoning to your taste.

Serve garnished with dry- roasted shiitake mushrooms, nut crumble and fresh herbs.

Roasted Shiitake mushrooms

These crispy mushrooms are a flavorful addition to many dishes. Try them as a tasty toppings on soups and  salads. 

• 1/2 pound fresh shiitakes, stems removed and  thinly sliced

• 2 tablespoons of coconut amino acids

• pinch of onion powder

• salt, black pepper to taste

Preheat oven to 400F. Line a baking sheet with parchment paper. Place mushrooms on baking sheet, drizzle with coconut amino acids , salt, pepper, and onion powder, toss well to combine. Spread mushrooms in a single layer over baking sheet and roast for about 15 -20 min. Serve right away.

Savory nut crumble

• 1/2 cup Brazil nuts

• 1/2 cup Walnuts

• 1/2 cup sunflower seeds

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 cup nutritional  yeast

• salt and pepper to taste

Add everything into a food processor. Pulse until all ingredients are well combined and crumbly in texture. Store in a fridge in an airtight container. Enjoy!