This cauliflower parsnip apple soup is incredibly savory and creamy! It’s perfect when soup weather is there !
Raw parsnip is a great addition to this healthy soup for its benefits and its lovely sweet, nutty, and earthy taste! The delightful touch of parsnip along with apple, roasted cauliflower, garlic, red onion, water, white miso, olive oil, and cayenne pepper is just amazing.
This cauliflower parsnip apple soup is packed with vitamins A, B, C, iron, potassium and calcium and therefore a real health bomb.
It’s definitely a great “easy weekday” dinner that I like to cook over the weekend. You could combine it with some wild rice (one of our favorite grain) and salad on the side. It’s also a great starter, if you are having a dinner party (I love to serve them in small glasses along with other appetizers like some veggie toasts apero and some guacamole dip with spicy sweet potato chips).
You are gonna surprise your friends with its delicious taste!
Alternative
When I don’t have any white miso at home, I replace it by regular miso and the taste is fantastic too!
Top Tip
Did you know that cauliflower is a very good source of dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin?
Additionally, it is a good source of vitamin B1, B2, and B3, C, the minerals potassium and magnesium, and protein !
Healthy cauliflower parsnip soup and….
Creamy, perfectly spicy, savory and tasty !
If you make it
If you make this cauliflower parsnip soup, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
CAULIFLOWER PARSNIP APPLE SOUP
INGREDIENTS
- ½ head of cauliflower
- 2 garlic cloves unpeeled
- ½ red onion, peeled and thinly sliced (not chopped)
- 1 parsnip, peeled and diced
- 1 apple gala, cored and diced
- 3 cups water
- ½ tbsp white miso
- 1 tbsp olive oil
- 1 Himalayan salt and freshly ground black pepper to taste
- 1-2 pinch cayenne pepper
INSTRUCTIONS
- Preheat oven to 200°C (fan) and line a baking sheet with parchment paper.
- Trim the cauliflower into florets. Spread it with the red onion on the baking sheet. Toss with olive oil and add salt and pepper to taste.
- Add the garlic cloves (unpeeled) with the cauliflower.
- Roast for 20 to 25 minutes or until the cauliflower is slightly browned.
- In the meantime, peel and chop the parsnip and apple. Put them into a blender.
- Then add to the blender 3 cups of water and 1 Tbsp of white miso. Set aside.
- Remove the cauliflower from oven and let it cool down for few minutes.
- Meanwhile, peel the 2 garlic cloves and add them to the blender (with parsnip, apple and water). Then add the roasted cauliflower and onions. Blend for 3 to 5 minutes or until smooth.
- Taste and adjust seasoning. You can add more water for a thinner consistency.
- Serve with a drizzle of olive oil and cayenne pepper, warm or cold.
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