Roasted Garlic, Cauliflower and Parsnip Soup with Balsamic Caramelized Onions
This soup is just bursting with the most beautiful Fall flavours. Parsnips are combined with cauliflower, garlic and just a hint of honey for a dish that will warm you from the inside out. Serve with toasted hazelnuts for a bit of crunch and some fresh crunchy bread to round out the whole meal.
Servings: 6 serves
Calories: 196kcal
Ingredients
- 750 grams parsnips (about 6), washed well and chopped into 2cm chunks
- 250 grams cauliflower florets (about 8oz)
- 6 cloves garlic peeled
- 2 tablespoon olive oil (or cooking oil of choice)
- 1 tablespoon fresh thyme leaves peeled from the stem (discard stem)
- 1 tablespoon honey
- ½ batch caramelized onions (see notes)
- 1.5 litres vegetable stock (about 6 cups)
- ¼ cup heavy cream
- toasted hazelnuts to serve
- extra cream to serve
Instructions
- Preheat the oven to 180C/350F
- Combine the parsnip chunks, cauliflower florets and garlic in a roasting tin. Drizzle on the olive oil (or cooking oil of choice), fresh thyme, honey, salt and pepper and stir to combine. Pop into the preheated oven and roast for about 15-20 minutes, or until starting to turn golden brown.750 grams parsnips, 250 grams cauliflower florets, 6 cloves garlic, 2 tablespoon olive oil, 1 tablespoon fresh thyme, 1 tablespoon honey
- Once the veggies are roasted, add to a blender along with the caramelized onions and vegetable stock. Blend until smooth. (You may have to do this is batched depending on the size of your blender). Alternatively, you can add the ingredients to a large saucepan and use a handheld blender, although I have found the consistency is not as smooth with this method.½ batch caramelized onions, 1.5 litres vegetable stock
- Add the blended soup to a large saucepan, add the cream and heat until the desired temperature is reached.¼ cup heavy cream
- Serve sprinkled with some toasted hazelnuts and topped with a swirl of cream. Add more salt and pepper as needed.toasted hazelnuts, extra cream
Notes
- Store: allow soup to cool completely before storing it in an airtight container in the fridge. It should last about 3-5 days if stored correctly.
- Freeze: this soup freezes well, however, you may want to give it a quick blend after thawing to ensure the cream is properly incorporated. Freeze without the toppings.
- Caramelized onions: you can use onion jam if you do not have the time to make caramelized onions beforehand.
Nutrition
Calories: 196kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 31mg | Potassium: 620mg | Fiber: 7g | Sugar: 10g | Vitamin A: 201IU | Vitamin C: 44mg | Calcium: 71mg | Iron: 1mg