Roasted Cauliflower Parsnip Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

4 cup cauliflower florets

3 cup parsnips (peeled and roughly chopped)

1 cup white onion (roughly chopped)

6 cloves garlic

2 tablespoon olive oil

3 cup vegetable stock

seasoning

fresh thyme

4 tablespoon walnuts (lightly toasted)

Directions

Preheat the oven to gas mark 4-5 or 180℃.

In a baking tray arrange cauliflower florets, parsnips, onion, and garlic.

Drizzle a good amount of olive oil and sprinkle little salt and pepper.

Let the vegetables roast for 25-30 minutes.

Once done remove from the oven and allow to cool.

Add the soup into a blender with some vegetable stock and make a puree.

Returned pureed soup to the saucepan, add the remaining vegetable stock.

Heat on medium heat and check the seasoning.

Serve in a bowl, sprinkle some toasted walnuts and black pepper.

Drizzle some olive oil or walnut oil and garnish it with thyme.

Nutrition

• Serving Size: 1
• Calories: 172 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Sodium: 498 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 6 g
• Total Sugars: 7 g
• Protein: 4 g