Creamy cauliflower and parsnip soup
CREAMY CAULIFLOWER AND PARNSIP SOUP (DF/GF)
You won’t even come close to missing the dairy in this Creamy Cauliflower and Parsnip Soup! Immersed in a pureed broth made with unsweetened almond milk, vegetables, and fresh herbs & spices this is the ultimate comforting bowl of the season.
Creamy cauliflower and parsnip soup
CREAMY CAULIFLOWER AND PARNSIP SOUP (DF/GF)
You won’t even come close to missing the dairy in this Creamy Cauliflower and Parsnip Soup! Immersed in a pureed broth made with unsweetened almond milk, vegetables, and fresh herbs & spices this is the ultimate comforting bowl of the season.
Servings Prep Time
6-8servings 15minutes
Cook Time Passive Time
30-35minutes 45-50minutes
Servings Prep Time
6-8servings 15minutes
Cook Time Passive Time
30-35minutes 45-50minutes
Ingredients
Instructions
  1. Melt the ghee in a large pot over medium heat. Add the diced shallots and garlic, sauté for 3 to 4 minutes, then add the minced thyme, cumin, turmeric and smoky paprika, sauté for a few more minutes until fragrant.
  2. Turn up the heat to medium high and Add the cauliflower florets, parsnips and a pinch of sea salt and pepper. Sauté (with the lid on) for 8-10 minutes until softened (stirring often). Add in vegetable broth and increase the heat to high and bring to a boil. Reduce-heat to a simmer, and simmer uncovered until the cauliflower and parsnip can be easily pierced with a fork, about 20 minutes.
  3. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.
  4. If you are using an immersion blender, add the milk slowly to the soup while you do this, otherwise add the milk after you have blended the soup in your blender. Heat on medium until the soup is heated through. Add salt and pepper to taste.
  5. Sprinkle with more black pepper along with fresh thyme and a drizzle of olive oil (if desired) to serve.
Recipe Notes

Blenders – Blenders do a great job of pureeing soups. The only difficulty comes from transferring the hot soup to and from the blender itself, an annoying, messy, and potentially hazardous process. Blenders will also occasionally leave small chunks of soup unprocessed, especially older blenders.

• Food Processors – Food processors tend to chop up the soup into small pieces rather than actually pureeing it, leaving the soup with a slightly gritty texture and non-uniform pieces. Some of this can be helped with the tips below, but I’ve found that a truly silky puree is a little beyond the reach of most food processors.

• Immersion Blenders – If perfect creaminess is your aim, an immersion blender is a must-have item. I resisted its lure for years before finally giving in, and I haven’t regretted it for a moment. There’s no mess of transferring the soup; all the pureeing is done right in the pot. And the immersion blender mashes even the tiniest particles into oblivion. This is my new best friend when it comes to pureed soups.

If you want a perfectly creamy texture – Pass the Soup Through a Strainer – Set a strainer over your soup pot and let the soup drip through after its been pureed. This separates out any big chunks left behind by blender or food processor, which can then be re-blended.