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!