Yield: 4 portions
CAULIFLOWER PARSNIP APPLE SOUP
A delicious soup that is half raw, half cooked. The key is the roasted garlic and cauliflower that brings this soup to another level of flavors !
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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