Description
Indulge in the velvety goodness of our Creamy Cauliflower Parsnip Soup recipe. Learn how to create this comforting dish with a few simple steps!
Ingredients
- – 2 tablespoons (30 ml) vegetable oil
- – 1 sweet onion – diced
- – 3 cloves garlic – minced
- – 1 head cauliflower – cut into florets
- – 2 parsnips – sliced, about 1.5 cups (360 ml)
- – 1 tablespoon (15 ml) fresh thyme leaves – sub 1 teaspoon dried
- – 1/4 teaspoon (1 ml) salt
- – 1/4 teaspoon (1 ml) freshly ground black pepper
- – 1 15-ounce can (425 g) cannellini beans – drained and rinsed; can sub Great Northern beans
- – 4 cups (960 ml) vegetable broth
Instructions
- Heat the vegetable oil in a large saucepan over medium-high heat.
- Introduce the diced onion and minced garlic, cooking until their aroma fills the air.
- Incorporate the cauliflower florets, sliced parsnips, thyme, salt, and pepper. Stir occasionally, letting them cook for 5 to 7 minutes until they start to soften.
- Pour in the cannellini beans and vegetable broth. Raise the heat to reach a boil, then cover and lower the heat, allowing it to simmer for 20 to 25 minutes until the vegetables become tender when pierced with a fork.
- Switch off the heat, and use an immersion blender to make the soup smooth. Taste and modify the seasoning if necessary. If lacking an immersion blender, carefully blend the soup in portions in a standing blender, ensuring steam can escape by leaving the lid slightly open or covering it loosely with a cloth. Take care to avoid burns.
Notes
- Roast cauliflower and parsnips before adding for a richer flavor.
- Sprinkle red pepper flakes or cayenne for a hint of heat.
- Blend soup for creamy texture, enhancing taste and mouthfeel.