Parsnip Cauliflower Soup

I’ve just realized that I haven’t made a soup this winter yet! Although it has been a warm winter this year, soup just sounds good on those cold snowy nights. I’ve decided to make Parsnip Cauliflower Soup because 1.) I loved mashed parsnips and cauliflower with any type of meat, and 2.) it is one of the healthier soups (although mine is kind of a cream soup, but still healthier than that store bought nasty stuff). Also I plan on freezing some of this soup so that I can have it later this winter!

Ingredients: 2 large parsnips (cut into medium size), 1 head of cauliflower (florets cut off), 4 Tbsp butter, 1/2 an onion, 3 garlic cloves (minced), 2 cup whole milk, 1 cup cream, 2 cup chicken stock, 1 Tbsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 3 Tbsp salt, 1 Tbsp white pepper, 1 Tbsp black pepper, 2 Bay leaves, 2 tsp ground thyme, 1/4 tsp rosemary, 1 tsp ground nutmeg, 1 tsp lemon juice, 3 tsp cayenne, 1 Tbsp cholula, and 2 Tbsp worcestershire sauce

In a stock pot, melt the butter and saute the onions until translucent (no color what so ever!). Add in the garlic and saute for about 2 minutes more. add in all the other ingredients and bring to a boil. Turn the heat down to medium and continue cooking until all the parsnips and cauliflower are soft (about half an hour).

Transfer to a blender and blend until completely smooth! Pour into a large bowl and let cool in your fridge.

Although it seems a little thick and more like a pure, it really is a soup. This is a true cream soup.

Since I’m freezing some of my soup, I’m separating it into portion sizes to eat later.

This soup tastes amazing! It’s super velvety and tastes amazing. If you concentrate you can taste all the spices that are in it and I love that about a soup! All I have to say about this soup is….HOT DAMN!



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