30 Minute Creamy Roasted Cauliflower Soup
Creamy - without adding cream and super savory. Healthy because it's packed with vegetables, And since it only takes 30 minutes to make... an easy weeknight meal - YUM!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
- 1 head cauliflower
- 2 parsnips peeled
- 1 sweet yellow onion peeled and chopped
- 3 yukon gold potatoes
- 1 clove garlic minced
- 4 cups chicken or vegetable stock
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp tumeric
- pinch red pepper flakes
Preheat the oven to 450 degrees.
While it is preheating, clean the cauliflower. Remove the green leaves and break it into uniform sized pieces. Also remove the skin from the parsnips and slice into large chunks. You want both vegetables to be about the same size so they cook uniformly. Put the vegetables on a cookie sheet, sprinkle with olive oil, salt and pepper. Into the oven they go. Roast for 10 minutes, then remove, flip the vegetables over and return them to the oven for another 10 minutes.
While the vegetables are roasting, dice the onions and potatoes. Cut the potatoes into small cubes (about 1 inch) because that way they will cook quickly. With this soup I recommend using yukon gold potatoes. When cooked they have a nice creamy texture. Add the onions and potatoes to a large stock pot with olive oil and sauté for about five minutes. Add the remaining salt & pepper, red pepper flakes and turmeric. Add the minced garlic also & saute for another minute, then add about half of the stock. Increase the heat to high, cover tightly and cook until the potatoes are tender.
Using a blender puree the potatoes until they are creamy and smooth. Do the same with the vegetables when they come out of the oven. Add the remaining chicken stock to the blender when you whirl up the vegetables.
Serve topped with a swirl of creme fresh and roasted cauliflower.