Creamy Roasted Cauliflower and Parsnip Soup

Soup made from roasted vegetables is something special: creamy, velvety, and full of wonderful flavor. Its true that youll need a bit more time to prepare it, but trust us, your effort will be richly rewarded. This soup is more than excellent!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Cauliflower, fresh

  • 2 piece Parsnip, fresh

  • 2 piece Shallot

  • 3 pods Garlic, fresh

  • 1 teaspoon Spices, thyme, dried

  • 0.5 teaspoons Spices, paprika

  • pieces Salt, table

  • 3 spoons Oil, olive

  • 3 cups Soup base, chicken, cube

  • 60 ml Sour cream

  • 1 handful Walnuts

Steps

  1. Preheat the oven to 190 degrees Celsius. Clean and wash the vegetables, peel the garlic and shallot. Cut the parsnip in half lengthwise and then into smaller pieces. Cut the florets from the head of cauliflower and, if necessary, halve or cut them into smaller pieces. Crush the garlic cloves and quarter the shallot.

  2. Take a larger baking dish and add the chopped vegetables. Season them with pepper, salt, thyme, and paprika, then drizzle with olive oil. Gently mix with your hands to evenly distribute the oil and spices, then spread the vegetables in a single layer in the baking dish. Bake in the preheated oven for 25 to 30 minutes. After 15 minutes, stir the vegetables well to ensure they roast evenly on all sides.

  3. While the vegetables are roasting, pour the broth into a pot and bring it to a gentle boil over moderate heat. If needed, lightly season with salt and freshly ground pepper. Coarsely chop the nuts.

  4. From the total amount of hot broth, set aside about 0.5 dl in a small container. Then, add the roasted vegetables to the pot and blend them smoothly using an immersion blender. Continue blending and gradually add the reserved broth until you achieve a medium-thick soup. Bring it to a boil, then stir in the cream.

  5. Season the soup with additional pepper and salt if needed. Serve it in deep bowls or soup cups, garnish with cream and chopped nuts, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 80.26 kcal
  • Fat: 3.34 g
    • Saturated Fat: 0.33 g
  • Carbohydrates: 10.14 g
    • Sugars: 1.78 g
  • Protein: 1 g
  • Fiber: 2.45 g